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Venison Chops

Venison chops cooked in butter, seasoned with coarse sea salt, served with parsley and currant or cranberry jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Venison and currant work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 443 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Venison Chops

Ingredients

Directions

Cook the chops

  1. Heat a pan and add butter.

  2. Place the venison chops in the pan, cover, and cook for 3 minutes.

  3. Season the chops, turn them over, cover, and cook for an additional 3 minutes.

Serve

  1. Serve on a platter garnished with parsley and currant or cranberry 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.

  1. Venison + curranttop 13% of all pairs
    Smell alikelow
    Cooked together443 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Venison + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together957 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + curranttop 17% of all pairs
    Smell alikemoderate
    Cooked together7,856 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  5. Parsley + curranttop 29% of all pairs
    Smell alikelow
    Cooked together308 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Venison chops
The main protein, cooked briefly in the pan to stay tender and browned on the surface.
Butter
Conducts heat into the pan and adds fat for browning and a rich flavour.
Currant or cranberry jelly
Adds sweetness and acidity that contrast with the rich, savoury meat.

The step that matters

Turning and cooking the second side. Venison is lean and dries out quickly, so cooking time must be watched closely. Covering the pan traps steam, which keeps the chops moist while they finish cooking.

Swap the parsley

How well each one fits the dish's main ingredients (venison, butter, currant):

  1. Macefits better
  2. Allspicefits better
  3. Nutmegfits better
  4. Parsleythe original

Fit is the average pairing score against venison, butter, currant. Candidates are from the same food group and used in at least 100 recipes.

“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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