Nutritional intake of the pheasant
Pheasant meat is a rich and extremely healthy food, suitable for people who want to follow a diet healthy and they do not want to introduce classic meats such as chicken and turkey into their diet.
The meat of the wild is rich in vitamins of group B, in particular those B2 and B3. Alongside the vitamin intake, pheasant is perfect for people who have low hemoglobin because it is rich in iron.
Although meat has positive characteristics for our diet, there are some small precautions to take. The pheasant is one high protein meat, this means that within it the percentage of purinophore, or purines, is very high. The substance in general does not create health problems for healthy people, different is the speech for those suffering from certain pathologies.
Meat should be eliminated in the diets of people diagnosed with it gout or hyperuricemia.
The characteristics of pheasant meat
The consistency and flavor of the pheasant also plays a significant role inage. Obviously a young specimen ha very tender meats and that lend themselves better to different types of cooking.
How to treat pheasant meat
As we have seen previously, the most suitable pheasant meat is that of young specimens and pheasants. Their characteristics allow to have best resultsi, this does not mean that that of males must be excluded from the kitchen.
Just follow the guidelines for the treatment of wild game, choose the cooking that is best suited to that type of meat and we will still have excellent results.
The fundamental steps before making meat the protagonist of our recipes are necessarily two: the maturation and marinating. Both are essential for giving tenderness and taste to each specimen.
If the game comes from a trusted butcher, he usually takes care of this procedure. If, on the other hand, the pheasant comes from our own hunting trip particularly lucky, we have to take action firsthand.
When the animal is well cleaned, it is necessary to proceed with the maturation. If you have enough space in the house, you can hang the pheasant for the neck for approx 3 days. At this stage it is important to choose one cold and airy room. In case you don't have a room with these features, you can put it in fridge.
In this way presence of humidity within the muscles will shrink apparently losing weight. As a positive aspect we will have one meat definitely more tender ready to be tasted.
Once the maturation time has elapsed, proceed with the second step, namely the marinating. The fundamental element is wine, red or white, but it is up to you to choose the spices according to your tastes.
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After sprinkling the pheasant with extra virgin olive oil, you have to put it in a bowl cover it with wine and add the aromas. The most used are cloves, bay leaves, bay and juniper berries, thyme, sage and rosemary. Spices must inevitably be added vegetables such as pieces of celery, onion, shallot, leek, carrot. In some cases you can also add garlic and vinegar, to have a less acidic result you can replace the last ingredient with balsamic vinegar. To top it all off the sale and pepper the important thing is to make a marinade that fully reflects your tastes.
Once this step has been completed, all that remains is to see the ingredients and the preparation to make ours pheasant alla cacciatora.
Ingredients for the marinade
1 pheasant
1 glass of red wine
1 lemon
Salt to taste
Extra virgin olive oil
Black pepper in grains to taste
Kratom
Timo
Rosemary
Laurel
Juniper berries
Ingredients for the preparation
500 g of tomatoes
1 glass of white wine
Lemon peel
A handful of black olives
Broth
Extra virgin olive oil
Sale
Preparation
As previously described the marinating it represents one of the fundamental steps when we decide to cook pheasant, even for the Cacciatore version it could not be missing.
Once washed and cut into pieces, put it pheasant meat within a bowl, sprinkle it and with theoil il sale, pepper,garlic and spices,, finally add the vinor until the bird is completely covered, add the lemon into wedges and cover the bowl with a lid or cling film. Let the meat rest in the fridge for about 12 hours, after the time sstrain the meat from the marinade but keep the aromatic herbs.
Heat one padella with the olive oil, once hot add the pheasant with the spices,. Turn from time to time to make sure that the meat does rosoli on all sides. At this point blend with the wine.
Add the tomatoes previously sliced the broth or marinating liquid to prevent the meat from drying out and salt to taste.
Cover the pot with a lid e cook over low heat for 40 minutes adding the broth as it dries. At the end add the black olives, when the sauce is flavored it is time to to implant the pheasant alla cacciatora.
