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Pheasant, Broiled

Broiled pheasant joints coated in egg and breadcrumbs, served with sauce.

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 the pheasant

  1. Heat the fat in a frying pan.

  2. Fry the pheasant joints until browned all over.

  3. Drain the joints well.

  4. Sprinkle salt and cayenne over the joints.

  5. Roll the joints in beaten egg and then 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
Forms the main body of the dish, cooked through by frying and then broiling.
Egg
Binds the bread crumbs to the joints so the coating holds during cooking.
Bread crumbs
Form a crisp, browned coating that protects the meat and adds texture.
Fat
Conducts heat in the frying pan, browning the joints evenly before broiling.

The step that matters

Drain the joints well. Excess fat left on the fried joints can make the bread crumb coating greasy and soggy and can cause flare-ups under the broiler. Draining removes surface oil so the crumbs crisp when broiled.

“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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