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Roast Pheasants

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Roast Pheasants

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Stuff the pheasant with the diced veal and minced bacon, then tie it to secure the stuffing.

Roast and serve

  1. Roast the pheasant, optionally with the head downwards, until cooked through.

  2. 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

Bacon
Its fat bastes the lean bird as it roasts, adding moisture and savoury flavour.
Lean veal
Diced inside the bird, it adds savoury meaty flavour to the stuffing as it cooks.

The step that matters

Roast until cooked through. Pheasant is a lean game bird, so it dries out quickly when overcooked. Checking for doneness in the thickest part, without going past it, keeps the meat moist.

“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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