Name: Pheasants and Partridges
Ingredients: pheasants or partridges; garlic; bread sauce

Why it works: Pheasant and garlic work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 69 recipes. Both carry geraniol, which smells rose, geranium. The science ↓

Pheasants and Partridges

Ingredients

pheasants or partridges
garlic
bread sauce

Directions

Roast the pheasants or partridges like you would a turkey.
Prepare a fine gravy and add a small bit of garlic.
Serve with bread sauce.
When cold, you can make excellent patties, but do not overpower the flavor with lemon.

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.

Pheasant + garlictop 15% of all pairs

Smell alikemoderate

Cooked together69 recipes

Shared aroma: geraniol (rose, geranium).
Garlic + breadtop 15% of all pairs

Smell alikemoderate

Cooked together767 recipes

Shared aroma: furaneol (caramel, strawberry).
Pheasant + breadtop 17% of all pairs

Smell alikemoderate

Cooked together239 recipes

Shared aroma: decanal (soap, orange peel).
Pheasant + saucetop 17% of all pairs

Smell alikemoderate

Cooked together290 recipes

Shared aroma: decanoic acid (soapy, waxy).
Bread + saucetop 22% of all pairs

Smell alikelow

Cooked together4,934 recipes

Shared aroma: ethanol (alcoholic, ethereal).