Pheasant

Pheasant : The pheasant is a game feathered native to Asia (family Phasianidae) with colorful plumage and long tail (for the male), whose chair is very estimated.
Acclimatized in Europe from the High Middle Ages, the hunting dramatically reduced pheasant populations despite periodic additions of farmed pheasants.
These are released in January and breed in the field, or they are released only when hunting: in this case, they are much less tasty. The female, or hen, always has more flesh end than the male. Only the very old birds must undergo a maturation 2 or 3 days to frais and dry (unless their injuries are significant); we don't let make farmed animals, their meat risking putrefying.
The pheasant has also been naturalized in North America, where in some places it has returned to the wild. In Canada, there are "shooting farms", where the birds are released between August and December for hunters, who shoot them on the spot.
The young pheasant is called Faisandeau (or Faisanneau or Pouillard). The female is called a pheasant hen. The pheasant was discovered on the banks of the Phase, from which it takes its name (The Phase is the Greek name of an ancient river. It is the river known today as the Rioni, flowing to thewest of the Georgia, of the mountains of Caucasus up to the black Sea).
The plumage of the pheasant is remarkable for the brilliance and variety of colors and is among the most colorful of birds. It lives with its female, the pheasant, of a duller color and with a shorter tail, in the mountainous regions, the meadows and near the forests which it particularly likes.
The pheasant feeds on seeds and insects and it cries. There are several kinds of pheasants:
– Traditional common type pheasant of which there is a golden pheasant and a silver pheasant.
– Pheasant common type “English”
– Dark type pheasant
– Chinese type pheasant
– Pheasant of the American type

Quotation from the French writer Louis-Ferdinand Destouches, known as Céline (1894-1961): “We said to ourselves that we would never go back to the pub La Vaillance, damned dump! Damn, even with its mahogany, the famous counters! twists! Oh ! there the horror! what a pheasant, rotten, criminal place! where friends were ruined! where the cops stood like pigs. ", In the novel Guignol's band

Related Articles:
Phishing.
See also under Mouth slang: Pheasant ; Pheasantry ; Make ; Pheasant  ; Pheasant ; Bundle

Culinary uses of the pheasant : The chair pheasant is perhaps the most delicate and the most tasty who can be found. We serve it roast, cooked ember. as filet, cutlets ou messed up.
Le gourmet Brillat-Savarin did one of his best meditations on the pheasant; “The pheasant is an enigma, the word of which is revealed only to adepts, who alone can enjoy in all its goodness. When it is eaten within three days of its death, nothing distinguishes it from a delicate chicken or a quail fragrant. The desirable point is where the pheasant begins to break down, then its aroma develops and inspires the skilful roasters ».
The pheasant young is roast, preference « medium rare "(chair de l 'aile slightly pink), or cooked make us en casserole, often perfumed withalcohol or the family wine ; we generally only serve wings and thighs. The carcass allows you to prepare a smell to cook the sauce ou make up un consommé. The pheasantaccommodate also sauté. as fricassee, previously divided in four (two supreme And two thighs) or in six (two wingsTwo thighsTwo parts de chest). When he is older, weready en chartreuse or via messed up, accompanied de cabbage ember, ceps, pasta fresh or apples au bacon and onions. old subjects are cooked in stew. as pastry or via terrine.
But the preparation most prestigious is the pheasant Holy Alliance, trained on couch mask de mash potatoes de Woodcock and surrounded byoranges bitter.
We also prepare the pheasant in warm cold in Orange juice, Norman in port. as messed up. as Périgueux sauce. as chartreuse. as smear. as dodine.