Why it works: Deer and onion work together. They rank in the top 12% of all ingredient pairs, and 16 recipes mention both. Both carry 2-nonanone, which smells fruity, floral. The science ↓
The recipe
4 servingsIngredients
Directions
Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.
Place the chopped onion in the bottom of a slow cooker.
In a bowl, whisk together the ketchup, water, brown sugar and dry onion soup mix until smooth.
Arrange the deer chops over the onion and pour the sauce evenly over them.
Cover and cook on low for 6 hours (360 minutes), until the chops are very tender.
Check the thickest part of the chops with a meat thermometer. It should read at least 145°F (63°C). Rest the chops for 3 minutes before serving.
Spoon the sauce from the slow cooker over the chops when serving.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Deer + oniontop 12% of all pairsAroma overlapmoderateMentioned together16 recipes
Shared aroma: 2-nonanone (fruity, floral).
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Ketchup + sugartop 6% of all pairsAroma overlapstrongMentioned together260 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Deer + venisontop 9% of all pairsAroma overlapmoderateMentioned together10 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Ketchup + oniontop 11% of all pairsAroma overlaplowMentioned together1,995 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Venison + oniontop 11% of all pairsAroma overlaplowMentioned together401 recipes
Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the onion
How well each one fits the dish's main ingredients (deer, venison, ketchup, sugar):
- Mustardabout as good a flavor fit
- Shallotabout as good a flavor fit
- Onionthe original
- Capsicumabout as good a flavor fit
Fit is the average pairing score against deer, venison, ketchup, sugar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
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