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New Zealand| Common Animals Fish Mushrooms Flora |
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Lophura nycthemera |
July: Hatching. Juvenile pheasants begin following their mother and learning to fly.
Absolutely harmless. Beautiful ornamental bird. Pheasant symbolizes nobility and elegance. Traditionally used in festive feasts. Feathers used for decorations and crafts.
Inhabits tropical and subtropical forests. Males are brightly colored, females are modest. Active mainly during morning and evening hours.
Stalking in dense forests Use of blinds and camouflage Use of light hunting firearms
Pheasant is cautious, silence is important. Best hunted in morning and evening hours. Approach from downwind side.
Quick dressing to preserve meat. Feathers are beautiful, used for decoration. Careful removal of entrails. Kept as ornamental bird, meat is not consumed.
Breast: Frying, roasting
Thigh: Braising, frying
Legs: Boiling, roasting
Thigh: Braising, frying
Legs: Boiling, roasting
Herb-Fried Silver Pheasant (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 Silver 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 Silver 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.
Silver 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.