What Distinguishes Pheasant From Other Poultry?

The pheasant belongs to the wild fowl and to the genus of gallinaceous birds. Domestic chickens and turkeys also belong to the large genus of pheasant-like species. But while these subspecies are domesticated, pheasants are wild fowl. However, they are also partially bred.

Unlike chicken or turkey, pheasant meat is not light pink, but dark red, which is typical for wild animals. Pheasant also has a fine taste of game. The meat of wild fowl is considered lean and, in addition to iron and phosphorus, contains calcium, B vitamins and protein. Young pheasants that are less than a year old give tender meat that is well suited for roasting. The meat of the older poultry is suitable for further processing in pies, farces or soups and for stewing.