Pheasant legs
Pheasant legs
Pheasant Legs
Pheasant legs are ideal for anyone who loves game. The meat has character and becomes beautifully tender when braised. The flavour is distinctive and pure without being overpowering. Perfect for a dish that celebrates simplicity and good preparation.
What Are Pheasant Legs
The legs come from pheasants that live freely in the wild, giving the meat firmness and a rich flavour. During cooking, they absorb the aromas of herbs, wine or broth beautifully. The result is a dish that evokes the classic game kitchen, simple yet full of depth.
Ordering Pheasant Legs
For top quality pheasant legs, The Butchery is the place to go. Our master butchers cut each piece with care, ensuring the perfect balance between meat and fat. Ordering is easy: place your order before 11:00 and you will receive it the same evening (in the Netherlands and Belgium). Prefer a different delivery time? No problem, you can choose what suits you best. The meat is vacuum packed and flash frozen to preserve its quality during transport.
COOKING PHEASANT LEGS
Pheasant legs are a beautiful cut of game. Full of flavour, firm in texture and wonderfully tender when cooked with care. They deserve a little attention, but the result is well worth it. Here are a few steps you can follow for a delicious outcome.
- Our pheasant legs are delivered frozen. Let them thaw in the refrigerator a day in advance and take them out about an hour before cooking so they can slowly come to room temperature.
- Pat the legs dry with kitchen paper. This helps them develop a lovely golden colour later. Season generously with salt and pepper. Heat a mixture of butter and a splash of olive oil in a heavy pan and brown the pheasant legs on all sides until they have a deep golden crust, about six minutes.
- Add roughly chopped shallot, carrot and celery and sauté briefly until fragrant. Deglaze with a splash of game stock or broth and add a sprig of thyme and a bay leaf. For a rounder, softer flavour, grate in a little orange zest, which pairs beautifully with the rich, earthy taste of pheasant.
- Place the covered pan in a preheated oven at 160 degrees Celsius and let the legs cook gently. After about 45 to 60 minutes they will be tender, and the meat will nearly fall off the bone. The core temperature should be around 75 degrees Celsius.
- During cooking, spoon some of the juices over the meat from time to time to keep it moist and juicy.
Remove the pheasant legs from the oven and let them rest loosely covered with foil. This allows the juices to redistribute evenly, so you can enjoy pheasant at its best: full of flavour, tender and with that distinctive wild taste that perfectly suits the season.
Ingredients
100% fazantNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |
Pheasant legs
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+ Easy add-ons
+ Delicious every time
- Delivery on Tuesday or select a preferred day
- Starting at € 125,- FREE delivery.
- Quick frozen and vacuum packed
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Product Information
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Preparation
- Our pheasant legs are delivered frozen. Let them thaw in the refrigerator a day in advance and take them out about an hour before cooking so they can slowly come to room temperature.
- Pat the legs dry with kitchen paper. This helps them develop a lovely golden colour later. Season generously with salt and pepper. Heat a mixture of butter and a splash of olive oil in a heavy pan and brown the pheasant legs on all sides until they have a deep golden crust, about six minutes.
- Add roughly chopped shallot, carrot and celery and sauté briefly until fragrant. Deglaze with a splash of game stock or broth and add a sprig of thyme and a bay leaf. For a rounder, softer flavour, grate in a little orange zest, which pairs beautifully with the rich, earthy taste of pheasant.
- Place the covered pan in a preheated oven at 160 degrees Celsius and let the legs cook gently. After about 45 to 60 minutes they will be tender, and the meat will nearly fall off the bone. The core temperature should be around 75 degrees Celsius.
- During cooking, spoon some of the juices over the meat from time to time to keep it moist and juicy.
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Voedingswaarde
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Reviews
Pheasant Legs
Pheasant legs are ideal for anyone who loves game. The meat has character and becomes beautifully tender when braised. The flavour is distinctive and pure without being overpowering. Perfect for a dish that celebrates simplicity and good preparation.
What Are Pheasant Legs
The legs come from pheasants that live freely in the wild, giving the meat firmness and a rich flavour. During cooking, they absorb the aromas of herbs, wine or broth beautifully. The result is a dish that evokes the classic game kitchen, simple yet full of depth.
Ordering Pheasant Legs
For top quality pheasant legs, The Butchery is the place to go. Our master butchers cut each piece with care, ensuring the perfect balance between meat and fat. Ordering is easy: place your order before 11:00 and you will receive it the same evening (in the Netherlands and Belgium). Prefer a different delivery time? No problem, you can choose what suits you best. The meat is vacuum packed and flash frozen to preserve its quality during transport.
COOKING PHEASANT LEGS
Pheasant legs are a beautiful cut of game. Full of flavour, firm in texture and wonderfully tender when cooked with care. They deserve a little attention, but the result is well worth it. Here are a few steps you can follow for a delicious outcome.
Remove the pheasant legs from the oven and let them rest loosely covered with foil. This allows the juices to redistribute evenly, so you can enjoy pheasant at its best: full of flavour, tender and with that distinctive wild taste that perfectly suits the season.
Ingredients
100% fazantNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |