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Pheasant, Boiled

A pheasant boiled with buttered paper, cloth, game bones, fresh vegetables, coarse sea salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pheasant and pepper work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 462 recipes. Both carry sabinene, which smells woody, terpenic. The science ↓

Pheasant, Boiled

Ingredients

Directions

Prepare

  1. Prepare the pheasant by trussing it for boiling.

  2. Wrap the bird in buttered paper and then in a cloth.

Boil

  1. Place it in hot or nearly boiling water with game bones and fresh vegetables.

  2. Boil gently for 30 to 40 minutes for a young pheasant or 1 hour for an old one.

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 + 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

Pheasant
Is the main protein, cooked gently in liquid so it stays moist and tender.
Game bones
Add savoury depth and body to the cooking liquid, flavouring the bird as it poaches.
Fresh vegetables
Add aroma and mild flavour to the cooking liquid around the bird.

The step that matters

Boil gently for 30 to 40 minutes for a young pheasant or 1 hour for an old one.. A rolling boil toughens meat proteins and dries the surface, while gentle simmering cooks the bird evenly and keeps it tender. Older birds have tougher muscle and need the longer time.

“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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