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Fried Venison

A pan‑fried venison steak seasoned with pepper and sea salt, served with a gravy made from its cooking liquid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Venison and butter work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 957 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Fried Venison

Ingredients

Directions

Prepare

  1. Trim the venison steak or cutlets.

  2. Place the scraps in a pot with a little cold water to boil.

  3. Lard the venison.

Cook

  1. Place it in a hot frying pan with a good-sized piece of butter.

  2. Season both sides with pepper and coarse sea salt.

  3. Cover closely.

  4. Cook slowly for 15 to 20 minutes.

  5. Remove the cover.

  6. Fry until browned on both sides.

  7. Remove the venison from the pan.

Make the gravy and serve

  1. Pour the liquor from the scraps into the pan for gravy.

  2. Thicken the gravy.

  3. Pour the gravy over the meat.

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

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

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  3. Venison + peppertop 28% of all pairs
    Smell alikelow
    Cooked together955 recipes

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

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

What each ingredient does

Venison
Is the main protein, which becomes tender and browned when cooked gently in fat.
Butter
Conducts heat in the hot pan and browns the meat surface while adding richness.
Cold water
Makes a simmered liquor from the scraps, which is used as the base for the gravy.

The step that matters

Cook slowly under a cover. Covering and cooking slowly for 15 to 20 minutes lets the heat reach the centre of the meat, so it cooks through; leaving the lid off too early can dry the surface before it is done.

“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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