Name: Pheasants Aistd Pabtridges
Ingredients: 1 pheasant or partridge; onions; salt and pepper to taste

Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Pheasants Aistd Pabtridges

Ingredients

1 pheasant or partridge
onions
salt and pepper to taste

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare and roast

Stuff the pheasant or partridge like a turkey.
Roast in a 350°F (175°C) oven until cooked through.

Serve

Serve with sautéed onions.
For leftovers, shred the cold meat and mix with seasonings to make patties.

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.

Onion + peppertop 11% of all pairs

Smell alikemoderate

Cooked together68,474 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Pheasant + oniontop 18% of all pairs

Smell alikemoderate

Cooked together200 recipes

Shared aroma: decanal (soap, orange peel).
Pheasant + peppertop 20% of all pairs

Smell alikemoderate

Cooked together462 recipes

Shared aroma: sabinene (woody, terpenic).