Is rare pheasant safe?

I'm planning to cook pheasant breast this evening and want to know if I can have it rare, as I would with duck breast.

I know most government food agencies err on the side of caution (cook until all moisture has gone), but are there risks in eating this meat rare, as there are with chicken or pork for example?

Thanks for your insight!

food-safety meat

Best Answer

Generally speaking you can serve pheasant a little pink, but not as rare as you can duck. This is more a textural thing than a safety thing though, I believe. Pheasant is quite lean so cooking it completely makes it very dry. Cooking any meat anything less than well done is technically 'risky'; you have to weigh the risk with having an enjoyable meal.

Incidentally, pork is generally considered safe to serve a little 'blushed' these days, provided it's from a reputable source.

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Can you get sick from undercooked pheasant?

Campylobacter is a germ (bacteria) that is a common cause of food poisoning. How common is Campylobacter? meat or undercooked meat, particularly raw poultry such as chicken, turkey, ducks, geese pheasants and beef mince. The bacteria have also been found in unpasteurised milk and untreated water.

Is it OK to eat pheasant pink?

Generally speaking you can serve pheasant a little pink, but not as rare as you can duck. This is more a textural thing than a safety thing though, I believe. Pheasant is quite lean so cooking it completely makes it very dry.

Does pheasant have to be well done?

When you cook pheasant, cook until the internal temperature is about 160 to 165\xb0F, cover and set aside to allow carry over to finish the process to about 180\xb0F. This makes for a tender and moist pheasant portion. Pheasant, like all meats and poultry, should rest after cooking to allow the juices to settle in the meat.

Should pheasant be pink inside?

If you can, ask for the hens, because they usually have a bit more fat on them.\u201d And finally, on cooking pheasants: \u201cOvercooking pheasant is a common mistake. The meat should still have that lovely pink blush to it.\u201d

No Pheasant is Safe! | theHunter Classic

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