It was first the Greeks and then the Romans who introduced pheasants from Asia to Europe. Emperors, kings, nobles and dignitaries kept pheasants in coops. Pheasants that escaped from the Roman poultry coops then multiplied in the natural environment. During the Middle Ages, the descendants of these pheasants became so prevalent throughout Europe that even commoners could sometimes catch them.

Gastronomy
The meat of young pheasants is much more tender than that of older pheasants and they have a layer of fat. Although the cock pheasant is a beautiful sight with its rainbow plumage, the meat of the muddy-coloured hen is much tastier. Nothing really tops the refined, herbal, aromatic flavour of wild pheasants, especially when they have fed on berries and herbaceous plants. Many of the pheasants sold during the “wild” season are not really “wild”. They are bred in captivity and are released right before the hunt. These tame animals scratch around a little in the hunting area and are easy prey for the hunters. Bred pheasants can be easily recognised since their flesh is lighter and tastes more like chicken.

Habits
Pheasants are non-migratory birds that feel most at home in woods with dense scrub and fertile fields and meadows with enough water in the vicinity. They avoid dense forests in the mountains. They occur throughout Europe, Asia and North America.

Usage
Delicious along with pheasant are Savoy cabbage, Belgian endive (the classic “Brabants Pheasant”), sauerkraut, oranges, apples and cider.