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Faisan Roti

A pheasant roasted with lard and butter, seasoned with coarse sea salt and served with lemon wedges.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and lemon are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 41,227 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Faisan Roti

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Gut and truss the pheasant.

  2. Insert lard into the breast.

  3. Skewer the pheasant.

Roast and serve

  1. Roast the pheasant for 45 to 50 minutes, basting with butter.

  2. Season with coarse sea salt.

  3. Remove the pheasant from the skewer.

  4. Serve with lemon wedges.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Pheasant + buttertop 20% of all pairs
    Smell alikemoderate
    Cooked together511 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Pheasant + lemontop 24% of all pairs
    Smell alikemoderate
    Cooked together163 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lard
Melts into the breast, adding fat that keeps the lean meat moist and tender.
Butter
Basting adds fat and flavour, helping the skin brown and turn golden.
Lemons
Wedges add acidity that brightens the rich, gamey meat.

The step that matters

Roast the pheasant for 45 to 50 minutes, basting with butter. Pheasant is very lean, so it dries out quickly in the oven. Regular basting with butter adds fat and moisture to the surface, helping the skin brown while the inside stays juicy. Overcooking still dries it out, so check it near the end of the time.

Swap the lemon

How well each one fits the dish's main ingredients (pheasant, butter):

  1. Lemonthe original
  2. Applefits about as well
  3. Coconutfits about as well
  4. Apricotfits less well

Fit is the average pairing score against pheasant, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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