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Pheasant, Broiled

Broiled pheasant joints seasoned with salt and cayenne, coated in beaten egg and breadcrumbs, then broiled over a clear fire.

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 ↓

Pheasant, Broiled

Ingredients

Directions

Prepare

  1. Heat a frying pan and add a little fat to the pan.

  2. Fry the pheasant joints until browned all over.

  3. Drain the joints well.

Coat

  1. Sprinkle salt and cayenne pepper over the joints.

  2. Roll the joints in beaten egg.

  3. Roll the joints in bread crumbs.

Broil and serve

  1. Broil over a clear fire for about 10 minutes.

  2. Serve on a hot dish with sauce piquante, mushroom sauce, or brown 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
Is the main protein, cooked through by frying and then broiling.
Egg
Binds the bread crumbs to the joints so the coating adheres during broiling.
Bread crumbs
Form a crisp, browned coating on the outside of the joints.
Fat
Conducts heat in the pan to brown the joints before broiling.

The step that matters

Fry the pheasant joints until browned all over. Browning in fat builds surface flavor and colour through the Maillard reaction. Draining well afterwards keeps excess grease from making the coating soggy under the broiler.

“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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