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To Roast a Pheasant a LA Peregueux

A pheasant stuffed with truffles, bacon, and seasonings, then roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pheasant and truffle work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 133 recipes. Both carry octanal, which smells fat, soap. The science ↓

To Roast a Pheasant a LA Peregueux

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 the pheasant

  1. Draw the pheasant by the crop.

  2. Truss the pheasant lengthwise.

  3. Bruise the breastbone.

Make the stuffing

  1. In a saucepan, combine the grated bacon, truffles, and minced parings.

  2. Add salt, pepper, and spices.

  3. Cook on low heat until nearly cold.

Stuff and rest

  1. Stuff the pheasant with the mixture.

  2. Let it sit for 2-3 days to develop flavor.

  3. Lard the pheasant.

  4. Wrap it in paper.

Roast

  1. Roast it for 1 hour at 400°F (200°C).

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 + truffletop 14% of all pairs
    Smell alikelow
    Cooked together133 recipes

    Shared aroma: octanal (fat, soap).

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

    Shared aroma: sabinene (woody, terpenic).

  3. Truffle + peppertop 26% of all pairs
    Smell alikelow
    Cooked together2,106 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Pheasant
The main meat, roasted whole around the stuffing it encloses.
Truffles
Provide a strong earthy aroma that perfumes the stuffing and surrounding meat.
Bacon
Adds fat and savory flavor that keeps the stuffing moist and rich.

The step that matters

Cook on low heat until nearly cold. Gentle heat develops the flavors of the bacon and truffles without toughening or drying the mixture. Overheating can make the fat separate and the stuffing greasy or dry, which would carry through to the bird during roasting.

“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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