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Pheasant, Broiled

Broiled pheasant seasoned with salt, pepper, and breadcrumbs, served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pheasant and sauce work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 290 recipes. Both carry decanoic acid, which smells soapy, waxy. The science ↓

Pheasant, Broiled

Ingredients

Directions

Prepare

  1. Cut the pheasant down the back and flatten it.

  2. Brush the pheasant with melted butter and season with salt and pepper.

Broil and serve

  1. Broil the pheasant for 25 to 30 minutes, brushing with warm butter occasionally.

  2. Serve with a sauce of your choice.

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 + saucetop 17% of all pairs
    Smell alikemoderate
    Cooked together290 recipes

    Shared aroma: decanoic acid (soapy, waxy).

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

    Shared aroma: sabinene (woody, terpenic).

  3. Pepper + saucetop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Pepper and sauce barely smell alike, yet cooks put them together in 15,303 recipes: they work on texture and structure more than aroma.

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 and is the protein that cooks through under the broiler.
Breadcrumbs
Listed in the ingredients but not used in any step, so its role here is not stated.

The step that matters

Broiling the pheasant. Broiling is intense radiant heat, so the bird can scorch on the outside before the thick parts cook through. Flattening it and brushing it with butter helps it cook evenly and stay moist.

“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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