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Curry of Pheasants

A curry made from roasted pheasant, stock, curry powder, and rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pheasant and rice work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 52 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Curry of Pheasants

Ingredients

Directions

Prepare the pheasants

  1. Roast the pheasants until cooked.

  2. Let the pheasants cool.

  3. Cut the pheasants into neat joints, reserving the back and pinions.

Make the curry sauce

  1. Chop the reserved parts small and add to a pot with the consomme or stock; let it stew for 1 hour.

  2. Strain the mixture and use it to make a curry sauce, adding no more than 1 tablespoon of curry powder.

Boil the rice

  1. In a separate pot, boil the rice in 1 gallon of water until tender.

  2. Strain the rice and rinse with boiling water.

  3. Place the strained rice in a sieve or colander to drain further.

Finish and serve

  1. Add the pheasant pieces to the curry sauce and let it simmer gently for a few minutes.

  2. Arrange the boiled rice around the pheasant in the center of a serving dish.

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. Pheasant + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together52 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

Pheasants
Provide the meat, which is roasted, jointed, and simmered in the curry sauce.
Consomme or stock
Adds savory liquid body to the stewed base for the curry sauce.
Curry powder
Supplies the spice flavour that defines the curry sauce.
Carolina rice
Forms the starchy base that soaks up the sauce and sets off the meat.

The step that matters

Simmering the pheasant in the curry sauce. Simmering gently keeps the meat tender and lets it absorb the sauce; a rolling boil toughens proteins and can make the pheasant dry and stringy.

“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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