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Raised Pheasant Pie

A savory pie with pheasant, veal, bacon, and truffles baked in a raised crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Veal and truffle work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 815 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Raised Pheasant Pie

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. Prepare the raised crust and set aside.

  2. Cook the pheasant in the gravy until tender.

  3. Chop the veal and fat bacon, then mix with bread crumbs, eggs, truffles or mushrooms, and seasonings.

Assemble and bake

  1. Fill the crust with the pheasant and forcemeat mixture.

  2. Cover with the remaining crust and seal the edges.

  3. Bake in a 400°F (200°C) oven until golden brown.

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. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Pheasant + truffletop 14% of all pairs
    Smell alikelow
    Cooked together133 recipes

    Shared aroma: octanal (fat, soap).

  4. Bread + truffletop 16% of all pairs
    Smell alikelow
    Cooked together531 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pheasant
Provides the main meat, which becomes tender when cooked slowly in the gravy.
Eggs
Bind the forcemeat so it holds together when sliced.
Bread crumbs
Absorb moisture and give the forcemeat a softer, lighter body.
Veal
Adds a mild, tender meat base to the forcemeat.
Fat bacon
Adds fat that keeps the forcemeat moist and adds savoury flavour.
Raised crust
Forms the sturdy pastry case that holds the filling and browns in the oven.

The step that matters

Cook the pheasant in the gravy until tender. Pheasant is a lean game bird and can turn dry and tough if overcooked. Cooking it gently in liquid until just tender keeps the meat moist before it is baked inside the crust.

“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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