Name: Game Pie
Ingredients: 1 hare; 1 pheasant, fowl, or partridge; Salt and pepper to taste; Aspic jelly for garnish; 1 pint good flavored stock

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 ↓

Game Pie

Ingredients

Directions

Cook the game

Stew the hare and pheasant (or fowl or partridge) until the meat easily separates from the bones.
Remove the meat in large pieces and pack it into a game pie dish, seasoning well.

Add the stock and serve

Stew the bones in the stock from the game, season, and pour the hot stock over the packed meat.
Serve cold and garnish with aspic jelly.

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 + 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

Hare: Provides the main lean meat that makes up the body of the pie.
Pheasant: Adds meat and flavor to the packed filling; fowl or partridge may be used instead.
Stock: Adds moisture and savory flavor, and sets to a jelly as it cools.

“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.