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Broiled Pheasant

A pheasant cut into pieces, fried in lard, coated with egg and breadcrumbs, then broiled.

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

Broiled Pheasant

Ingredients

Directions

  1. Fry the pheasant pieces in lard until browned and half cooked.

  2. Drain the lard and brush the pieces with beaten egg.

  3. Roll the pieces in a mixture of bread crumbs, coarse sea salt, and cayenne pepper.

  4. Place on a well-greased grill and broil for 10 minutes over a clear fire.

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. Bread + peppertop 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 through by frying and then broiling.
Egg
Beaten egg makes a sticky coating that helps the crumbs adhere to the pheasant.
Bread crumbs
Form a crisp outer crust that browns during broiling.
Lard
Fat for frying that browns the pheasant pieces and adds richness.

The step that matters

Grill the pieces over a clear fire. The coating can scorch before the meat is cooked through if the heat is too fierce or the grill is not well greased. Broiling for the stated time over clear, steady heat lets the crumb crust brown while the inside finishes cooking.

“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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