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Broiled Pheasant

A pheasant prepared by cutting, seasoning, breading, and broiling until cooked.

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

Prepare the bird

  1. Draw the pheasant and lay it on its breast.

  2. Cut down the backbone and remove it completely.

  3. Cut off the feet at the knuckle and break the leg and thigh bones, turning the leg inside.

  4. Separate the breast joint of the wing and press the bird flat.

Cook and coat

  1. Sauté in a pan with lard or dripping until browned on both sides and half cooked.

  2. Season with salt and pepper, then coat with egg and bread crumbs.

Broil and serve

  1. Broil on a gridiron over moderate heat for about 15 minutes until done.

  2. Serve with game, mushroom, 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, providing the meat that is cooked through.
Egg
Binds the bread crumbs to the surface so they stay in place during broiling.
Bread crumbs
Form a crisp, golden coating that browns during broiling.
Lard or dripping
Conducts heat and adds fat for browning the bird before broiling.

The step that matters

Sauté until half cooked. Browning both sides in fat builds color and flavor, while stopping at half cooked leaves the bird to finish under the broiler. Overcooking here dries the lean meat before the final cook.

“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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