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Pheasants and Partridges

A pheasant stuffed with diced veal and minced bacon, roasted and served with gravy and bread sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pheasant and veal work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 132 recipes. Both carry geraniol, which smells rose, geranium. The science ↓

Pheasants and Partridges

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat oven to 350°F (175°C).

  2. Stuff the pheasant with diced veal and minced bacon, seasoning with pepper.

  3. Tie the pheasant to prevent the stuffing from escaping.

Roast and serve

  1. Roast the pheasant with the head downwards.

  2. Roast the pheasant until cooked through.

  3. Serve with gravy and bread sauce in separate tureens.

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 + vealtop 17% of all pairs
    Smell alikelow
    Cooked together132 recipes

    Shared aroma: geraniol (rose, geranium).

  2. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. 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

Cock pheasant
Forms the main body of the dish and is cooked whole.
Lean veal
Adds savory meat to the stuffing, contributing body and a mild, rich flavor.
Bacon
Adds fat and savory flavor that keeps the stuffing moist as it cooks.

The step that matters

Tie the pheasant before roasting. Tying closes the cavity so the stuffing stays inside while the bird cooks. Loose stuffing can escape and dry out or cook unevenly, so the bird needs to be secured well.

“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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