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Denmark · Sjælland · Guldborgsund
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Phasianus colchicus ?Alternative name:
Common Pheasant
Phasianus colchicus
http://en.wikipedia.org/wiki/Common_pheasant
https://en.wikipedia.org/wiki/Green_pheasant
http://en.wikipedia.org/wiki/Pheasant

July: Hatching. Juvenile pheasants begin to follow their mother.

Poses no danger. Popular game bird. Pheasant is considered a symbol of hunting and nobility. Commonly used in festive dishes in folk cuisine. Feathers are used for decorative elements.
Inhabits fields, meadows, and forest edges. Males brightly colored, females more subdued. Active during morning and evening hours.
Hunting with pointing dogs in the morning hours Use of approaches and blinds Hunting from towers and shooting flying birds
Best time is early morning and late evening. Silence and caution when approaching are important. Hunt preferably during mating season when birds are active.
Quick field dressing to preserve meat quality. Feathers can be used for decorative purposes. Remove entrails carefully, meat is tender. Meat is considered a delicacy, very tender and tasty.
Breast: Frying, roasting
Thigh: Braising, frying
Legs: Boiling, roasting
Herb-fried Pheasant (Frying)
Aromatic meat with tender flavor
1. Marinate pheasant with herbs, salt, and pepper.
2. Fry in a pan until golden brown.
3. Serve with vegetables or potatoes.
Pheasant Roasted with Apples (Roasting)
Meat with a slight sweetness from fruits
1. Stuff the carcass with apples and onions.
2. Roast in the oven at 180°C for about an hour.
3. Serve with berry sauce.
Braised Pheasant with Mushrooms (Braising)
Rich flavor with forest mushrooms
1. Fry pheasant with onions and mushrooms.
2. Add broth and braise for about an hour.
3. Serve with mashed potatoes.
Pheasant in Red Wine Sauce (Braising)
Delicate flavor with rich sauce
1. Fry pheasant until golden.
2. Braise with red wine and spices.
3. Serve with vegetable garnish.