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New Zealand · Otago · Clutha| Common Animals Fish Mushrooms Flora |
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Chrysolophus pictus |
July: Hatching. Juvenile pheasants begin following their mothers, learning to forage.
Completely safe. Ornamental bird with bright plumage. Pheasant symbolizes nobility and elegance. Traditionally used in festive feasts. Feathers used for decorations and crafts.
Inhabits forests and dense thickets. Brightly colored male, modest female. Active during morning and evening hours.
Stalking in the morning and evening hours Use of camouflage nets and blinds Hunting with light firearms
Pheasant is shy, silence is important. Approach from downwind side. Hunt during bird activity season for better success.
Quick field dressing to preserve meat. Bright feathers suitable for decoration. Remove entrails carefully, meat is tender. Not consumed as food due to ornamental value.
Breast: Frying, roasting
Thigh: Braising, frying
Legs: Boiling, roasting
Thigh: Braising, frying
Legs: Boiling, roasting
Golden Pheasant Herb-Fried (Frying)
Aromatic, tender meat
Aromatic, tender meat
1. Marinate meat with herbs and spices.
2. Fry in a pan until golden brown.
3. Serve with vegetables or potatoes.
2. Fry in a pan until golden brown.
3. Serve with vegetables or potatoes.
Roasted Golden Pheasant with Apples (Roasting)
Tender meat with fruity note
Tender meat with fruity note
1. Stuff the carcass with apples and onions.
2. Roast at 180°C for about an hour.
3. Serve with berry sauce.
2. Roast at 180°C for about an hour.
3. Serve with berry sauce.
Braised Golden Pheasant with Mushrooms (Braising)
Rich flavor with forest mushrooms
Rich flavor with forest mushrooms
1. Fry meat with onions and mushrooms.
2. Braise with broth for about an hour.
3. Serve with mashed potatoes.
2. Braise with broth for about an hour.
3. Serve with mashed potatoes.
Pheasant in Red Wine Sauce (Braising)
Delicate flavor with rich sauce
Delicate flavor with rich sauce
1. Fry meat until golden.
2. Braise with red wine and spices.
3. Serve with vegetable garnish.
2. Braise with red wine and spices.
3. Serve with vegetable garnish.