Skip to main content
Main

Pheasant, Broiled

Pheasant joints fried, coated in egg and breadcrumbs, then broiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Pheasant, Broiled

Ingredients

Directions

Prepare

  1. Fry the pheasant joints in fat until lightly browned all over.

  2. Drain well and season with salt and cayenne.

  3. Dip the joints into the beaten egg, then coat with bread crumbs.

Broil and serve

  1. Broil over a clear fire for about 10 minutes.

  2. Serve on a hot dish with brown sauce, mushroom sauce, or piquant sauce.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Pheasant + breadtop 17% of all pairs
    Smell alikemoderate
    Cooked together239 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Pheasant + peppertop 20% of all pairs
    Smell alikemoderate
    Cooked together462 recipes

    Shared aroma: sabinene (woody, terpenic).

  5. Pheasant + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together218 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

Pheasant
Forms the main body of the dish, cooked as joints.
Egg
Binds the bread crumbs to the pheasant joints so the coating adheres.
Bread crumbs
Form a crisp, golden coating that browns under the broiler.
Fat
Conducts heat in frying, browning the joints before broiling.

The step that matters

Frying until lightly browned all over. Browning the joints through frying builds flavor and color at the surface, and the coating later needs a sturdy, evenly colored base to crisp well under the broiler.

“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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes