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Pheasant & l'Etouffade

A pheasant stewed slowly with bacon, wine, gravy, and game essence.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pheasant and white wine work together. They rank in the top 24% of all ingredient pairs, and cooks put them together in 47 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓

Pheasant & l'Etouffade

Ingredients

Directions

Prepare the pheasant

  1. Singe, draw, and pluck the pheasant.

  2. Lard the pheasant with bacon slices.

Stew

  1. Line a stewpan with bacon slices and place the pheasant inside.

  2. Moisten the pheasant with equal parts white wine and rich gravy.

  3. Cover the stewpan closely and stew the bird slowly for 2 hours.

Serve

  1. Drain the pheasant and place it on a hot dish.

  2. Pour warm essence of game around the pheasant and serve.

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 + white winetop 24% of all pairs
    Smell alikemoderate
    Cooked together47 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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 slow stewing keeps its meat tender.
Fat bacon
Adds fat and moisture as it melts, keeping the lean bird from drying out.
White wine
Adds acidity and aroma, and helps moisten the bird while it stews.
Rich gravy
Adds body and savory depth to the moistening liquid around the pheasant.

The step that matters

Cover the stewpan closely and stew the bird slowly. A tight lid and gentle heat trap steam and keep the liquid from boiling hard. Slow cooking breaks down connective tissue gradually, so the lean pheasant stays tender instead of tough and dry.

“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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