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Raised Pheasant Pie

A pie filled with pheasant, seasoned with salt and pepper, baked in a raised crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pheasant and pepper work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 462 recipes. Both carry sabinene, which smells woody, terpenic. The science ↓

Raised Pheasant Pie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Prepare the raised crust and set aside.

  2. Clean and prepare the pheasant.

  3. Season the pheasant with salt and pepper.

Assemble and bake

  1. Place the pheasant in the crust and cover it.

  2. Bake in a 400°F (200°C) oven until cooked through.

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

    Shared aroma: sabinene (woody, terpenic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pheasant
Provides the main meat, which cooks through inside the crust and becomes tender.
Raised crust
Sturdy pastry that encloses the meat, holds its juices and keeps the filling moist while baking.

The step that matters

Bake until cooked through. The pheasant is sealed inside the pastry, so the cook cannot see its centre. The crust can brown before the meat is fully cooked, so the interior may stay underdone unless it is checked.

“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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