Cured Pheasant Breast
Phasianus colchicusClinical Encyclopedia
Cured pheasant breast is a delicacy known for its rich flavor and high protein content. It is often enjoyed in gourmet dishes and is a source of essential nutrients.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Best enjoyed sliced thinly in salads, on charcuterie boards, or as a gourmet sandwich filling.
Smart Selection & Storage
Choose cured pheasant breast that is firm to the touch and has a rich color without excessive moisture.
Store in the refrigerator, tightly wrapped, and consume within a week after opening.
Medicinal Profile & Bioactive Compounds
Therapeutic properties, key bioactive compounds, and clinical applications of this food.
Supports muscle energy and performance.
May improve exercise performance and recovery.
"Pheasant meat has been consumed for centuries and is often associated with traditional hunting and feasting."
Myths vs Realities
Healthy Recipes
Cured Pheasant Breast Salad with Citrus Vinaigrette
A refreshing salad featuring cured pheasant breast, mixed greens, and a zesty citrus vinaigrette, perfect for a light lunch.
- 100g cured pheasant breast, sliced
- 150g mixed salad greens
- 1 orange, segmented
- 1/2 avocado, diced
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 1. In a large bowl, combine the salad greens, orange segments, and avocado.
- 2. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
- 3. Drizzle the vinaigrette over the salad, toss gently, and top with sliced cured pheasant breast before serving.
Cured Pheasant Breast and Quinoa Bowl
A hearty quinoa bowl topped with cured pheasant breast, roasted vegetables, and a tahini dressing for a nutritious meal.
- 100g cured pheasant breast, diced
- 1 cup cooked quinoa
- 1 cup mixed roasted vegetables (bell peppers, zucchini, carrots)
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1. In a bowl, layer the cooked quinoa and roasted vegetables.
- 2. In a small bowl, mix tahini, lemon juice, salt, and pepper until smooth.
- 3. Top the quinoa and vegetables with diced cured pheasant breast and drizzle with tahini dressing.
Cured Pheasant Breast Wrap with Hummus
A healthy wrap featuring cured pheasant breast, fresh veggies, and hummus, perfect for a quick and nutritious meal.
- 100g cured pheasant breast, sliced
- 1 whole grain wrap
- 3 tablespoons hummus
- 1/2 cucumber, sliced
- 1/2 bell pepper, sliced
- A handful of spinach
- 1. Spread hummus evenly over the whole grain wrap.
- 2. Layer the spinach, cucumber, bell pepper, and sliced cured pheasant breast on top.
- 3. Roll the wrap tightly, slice in half, and serve.
Cured Pheasant Breast Stir-Fry with Broccoli
A quick stir-fry featuring cured pheasant breast and broccoli, tossed in a light soy sauce for a delicious and healthy dinner.
- 100g cured pheasant breast, sliced
- 2 cups broccoli florets
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon ginger, grated
- 1. Heat sesame oil in a pan over medium heat, add garlic and ginger, and sauté until fragrant.
- 2. Add broccoli florets and stir-fry for 3-4 minutes until tender.
- 3. Add sliced cured pheasant breast and soy sauce, stir well, and cook for an additional 2 minutes before serving.
Cured Pheasant Breast and Sweet Potato Hash
A flavorful hash made with cured pheasant breast, sweet potatoes, and bell peppers, perfect for breakfast or brunch.
- 100g cured pheasant breast, diced
- 1 medium sweet potato, diced
- 1/2 bell pepper, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
- 1. Heat olive oil in a skillet over medium heat, add diced sweet potato, and cook until tender.
- 2. Add bell pepper and diced cured pheasant breast, season with salt and pepper, and cook until heated through.
- 3. Garnish with fresh parsley before serving.
Cured Pheasant Breast and Avocado Toast
A nutritious twist on classic avocado toast, topped with sliced cured pheasant breast for added protein.
- 100g cured pheasant breast, sliced
- 1 ripe avocado
- 2 slices whole grain bread
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Red pepper flakes for garnish
- 1. Toast the whole grain bread until golden brown.
- 2. Mash the avocado with lemon juice, salt, and pepper, then spread it on the toasted bread.
- 3. Top with sliced cured pheasant breast and sprinkle with red pepper flakes before serving.
Cured Pheasant Breast and Lentil Soup
A hearty and warming lentil soup enriched with diced cured pheasant breast, perfect for a nutritious meal.
- 100g cured pheasant breast, diced
- 1 cup cooked lentils
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
- 1. In a pot, sauté carrot and celery until softened.
- 2. Add cooked lentils, vegetable broth, thyme, salt, and pepper, and bring to a boil.
- 3. Stir in diced cured pheasant breast, reduce heat, and simmer for 10 minutes before serving.
Cured Pheasant Breast and Beetroot Salad
A vibrant salad combining cured pheasant breast with roasted beetroot and feta cheese for a delicious flavor contrast.
- 100g cured pheasant breast, sliced
- 2 medium beetroots, roasted and diced
- 50g feta cheese, crumbled
- 150g arugula
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1. In a bowl, combine arugula, roasted beetroot, and crumbled feta cheese.
- 2. In a small bowl, whisk together balsamic vinegar and olive oil.
- 3. Drizzle the dressing over the salad, top with sliced cured pheasant breast, and serve.
Cured Pheasant Breast Stuffed Bell Peppers
Colorful bell peppers stuffed with a mixture of quinoa, vegetables, and cured pheasant breast for a healthy and satisfying dish.
- 100g cured pheasant breast, diced
- 2 bell peppers, halved and seeded
- 1 cup cooked quinoa
- 1/2 cup black beans, rinsed
- 1 teaspoon cumin
- Salt and pepper to taste
- 1. Preheat the oven to 180°C (350°F).
- 2. In a bowl, mix cooked quinoa, black beans, diced cured pheasant breast, cumin, salt, and pepper.
- 3. Stuff the bell pepper halves with the mixture and bake for 25-30 minutes until the peppers are tender.
Frequently Asked Questions (FAQ)
Is cured pheasant breast safe to eat?
Yes, when properly cured and stored, it is safe to consume.
How should I store cured pheasant breast?
Keep it refrigerated and consume within a week of opening.
Can I freeze cured pheasant breast?
Yes, it can be frozen for up to 6 months.
What are the best pairings for cured pheasant breast?
It pairs well with cheeses, fruits, and robust wines.
How is cured pheasant breast made?
It is made by salting and drying the pheasant breast to enhance flavor and preservation.
Is cured pheasant breast high in fat?
It is relatively low in fat compared to other cured meats.
What nutrients does cured pheasant breast provide?
It is high in protein, B vitamins, and essential minerals.
Can I use cured pheasant breast in cooking?
Yes, it can be used in various dishes, including salads and pasta.