Nutritional value
Compared to an equal amount of beef, pheasant contains almost 50%
less fat. It is a good source of iron and contains twice the
vitamin B12 found in chicken or turkey. In addition, pheasant is
low in calories. In short: a very healthy choice!
Storage life
Fresh pheasant can be kept for up to two days in the coldest compartment of the refrigerator.
Pheasant can be frozen for up to three months, less if it was first kept in the refrigerator.
Defrosting in the refrigerator is the safest method. It limits juice loss, preventing the proliferation of bacteria. Allow 10 to 11 hours per kilo (5 to 6 hours per pound). Leave the pheasant in its packaging, piercing a few holes on the bottom to allow the liquid to drain away from the bird.
A defrosted pheasant must be cooked within 48 hours. Never re-freeze a defrosted pheasant.
Storage life
Fresh pheasant can be kept for up to two days in the coldest compartment of the refrigerator.
Pheasant can be frozen for up to three months, less if it was first kept in the refrigerator.
Defrosting in the refrigerator is the safest method. It limits juice loss, preventing the proliferation of bacteria. Allow 10 to 11 hours per kilo (5 to 6 hours per pound). Leave the pheasant in its packaging, piercing a few holes on the bottom to allow the liquid to drain away from the bird.
A defrosted pheasant must be cooked within 48 hours. Never re-freeze a defrosted pheasant.