Ground Pheasant Neck
Phasianus colchicusClinical Encyclopedia
Ground pheasant neck is a lean meat option that is rich in protein and essential nutrients. It is often used in various culinary applications, providing a unique flavor profile.
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 prepared by grinding and cooking thoroughly to ensure safety and enhance flavor.
Smart Selection & Storage
Choose fresh ground pheasant neck that is bright in color and has no off odors.
Keep it refrigerated and use within 2 days or freeze for up to 6 months.
Medicinal Profile & Bioactive Compounds
Therapeutic properties, key bioactive compounds, and clinical applications of this food.
Supports muscle energy and performance.
"Pheasant meat has been a traditional delicacy in many cultures for centuries."
Myths vs Realities
Healthy Recipes
Pheasant Neck Quinoa Bowl
A nutritious quinoa bowl featuring ground pheasant neck, fresh vegetables, and a zesty lemon dressing for a wholesome meal.
- 1 cup cooked quinoa
- 200g ground pheasant neck
- 1 cup diced bell peppers
- 1 cup chopped kale
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- 1. In a skillet, heat olive oil over medium heat and add ground pheasant neck, cooking until browned.
- 2. In a large bowl, combine cooked quinoa, diced bell peppers, and chopped kale.
- 3. Add the cooked pheasant neck, drizzle with lemon juice, and season with salt and pepper, then toss to combine.
Spicy Pheasant Neck Lettuce Wraps
These refreshing lettuce wraps are filled with spicy ground pheasant neck, crunchy vegetables, and a savory sauce for a healthy snack.
- 250g ground pheasant neck
- 1 tablespoon soy sauce
- 1 teaspoon sriracha
- 1 cup shredded carrots
- 1 cup chopped cucumber
- 1 head of butter lettuce
- 1. In a pan, cook ground pheasant neck over medium heat until fully cooked, then stir in soy sauce and sriracha.
- 2. Prepare lettuce leaves and fill each with a portion of the pheasant mixture, shredded carrots, and chopped cucumber.
- 3. Wrap and serve immediately for a fresh and spicy treat.
Pheasant Neck and Vegetable Stir-Fry
A colorful stir-fry featuring ground pheasant neck and a medley of vegetables, tossed in a light ginger-soy sauce.
- 200g ground pheasant neck
- 1 cup broccoli florets
- 1 cup snap peas
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1. Heat sesame oil in a wok, add ginger and ground pheasant neck, cooking until browned.
- 2. Add broccoli and snap peas, stir-frying for about 5 minutes until vegetables are tender.
- 3. Drizzle with soy sauce, toss to combine, and serve hot.
Pheasant Neck Stuffed Bell Peppers
Bell peppers stuffed with a savory mixture of ground pheasant neck, brown rice, and spices, baked to perfection.
- 4 bell peppers
- 300g ground pheasant neck
- 1 cup cooked brown rice
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds.
- 2. In a bowl, mix ground pheasant neck, cooked brown rice, cumin, paprika, salt, and pepper.
- 3. Stuff the mixture into the bell peppers and place them in a baking dish. Bake for 25-30 minutes until peppers are tender.
Pheasant Neck Zucchini Noodles
A low-carb dish featuring spiralized zucchini noodles topped with a flavorful ground pheasant neck sauce.
- 200g ground pheasant neck
- 2 medium zucchinis, spiralized
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. In a skillet, heat olive oil and sauté garlic until fragrant, then add ground pheasant neck and cook until browned.
- 2. Add cherry tomatoes and cook until softened, seasoning with salt and pepper.
- 3. Toss in spiralized zucchini and cook for 2-3 minutes until just tender, then serve immediately.
Pheasant Neck and Sweet Potato Hash
A hearty breakfast hash made with ground pheasant neck, sweet potatoes, and spices, perfect for a healthy start to your day.
- 200g ground pheasant neck
- 2 medium sweet potatoes, diced
- 1 onion, chopped
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1. In a large skillet, heat olive oil and sauté onion until translucent, then add diced sweet potatoes.
- 2. Cook until sweet potatoes are tender, then add ground pheasant neck and paprika, stirring until meat is cooked through.
- 3. Season with salt and pepper, and serve warm.
Pheasant Neck Tacos with Avocado Salsa
Delicious tacos filled with seasoned ground pheasant neck and topped with a fresh avocado salsa for a healthy twist.
- 250g ground pheasant neck
- 8 small corn tortillas
- 1 avocado, diced
- 1 cup diced tomatoes
- 1/4 cup chopped cilantro
- Juice of 1 lime
- Salt to taste
- 1. In a skillet, cook ground pheasant neck until browned and season with salt.
- 2. Warm corn tortillas in a separate pan, then fill each with the cooked pheasant.
- 3. Top with diced avocado, tomatoes, cilantro, and a squeeze of lime juice before serving.
Pheasant Neck and Spinach Frittata
A protein-packed frittata made with ground pheasant neck, fresh spinach, and eggs, perfect for breakfast or brunch.
- 200g ground pheasant neck
- 6 eggs
- 2 cups fresh spinach
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1. Preheat oven to 350°F (175°C). In an oven-safe skillet, heat olive oil and cook ground pheasant neck until browned.
- 2. Add spinach and cook until wilted, then whisk together eggs, salt, and pepper, pouring over the mixture in the skillet.
- 3. Sprinkle feta cheese on top and bake for 20-25 minutes until set. Slice and serve warm.
Pheasant Neck and Chickpea Salad
A refreshing salad combining ground pheasant neck, chickpeas, and a variety of vegetables, dressed in a light vinaigrette.
- 200g ground pheasant neck
- 1 can chickpeas, drained
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- 1. In a skillet, cook ground pheasant neck until browned and set aside to cool.
- 2. In a large bowl, combine chickpeas, cucumber, cherry tomatoes, and the cooled pheasant.
- 3. Drizzle with olive oil, lemon juice, salt, and pepper, and toss to combine before serving.
Frequently Asked Questions (FAQ)
Is ground pheasant neck healthy?
Yes, it is low in fat and high in protein, making it a healthy meat choice.
How should I cook ground pheasant neck?
It can be cooked in various ways, including grilling, sautéing, or using in sauces.
Can I substitute ground pheasant neck for other meats?
Yes, it can be used as a substitute for ground turkey or chicken in recipes.
What are the nutritional benefits of pheasant neck?
It is rich in protein, B vitamins, and essential minerals.
Is pheasant neck safe to eat?
Yes, as long as it is cooked properly to an internal temperature of 165°F (74°C).
Where can I buy ground pheasant neck?
It can be found at specialty meat markets or ordered online.
How do I store ground pheasant neck?
Store it in the refrigerator for up to 2 days or freeze for longer storage.
What dishes can I make with ground pheasant neck?
You can make burgers, meatballs, or use it in sauces and stews.