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 ↓
Pheasant Pie
Ingredients
Directions
Joint the pheasant and fry the joints in a little hot butter until browned.
Place the joints in a pie dish, layering forcemeat between them.
Alternatively, bone the bird, fill it with forcemeat, and cut into four pieces.
Lay a few slices of fat bacon on top.
Use the trimmings and bones for gravy, adding herbs and peppercorns.
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.
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Pheasant + vealtop 17% of all pairsSmell alikelowCooked together132 recipes
Shared aroma: geraniol (rose, geranium).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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