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Venison Cutlets

Venison cutlets served with stewed mushrooms, butter, and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Venison Cutlets

Ingredients

Directions

Prepare the mushrooms

  1. Skin and trim the mushrooms.

  2. In a stewpan, combine mushrooms, butter, gravy, and seasoning.

  3. Stew gently for 35 to 40 minutes until tender.

Prepare the venison

  1. Cut the venison into cutlets about 1 inch thick and trim the bones.

  2. Flatten the cutlets.

  3. Trim the cutlets.

  4. Brush the cutlets with warm butter.

  5. Season with salt and pepper.

Grill and serve

  1. Grill the cutlets over a clear fire for 20 to 25 minutes, turning the cutlets occasionally.

  2. Brush the cutlets with hot butter.

  3. Top each cutlet with a small pat of fresh butter.

  4. Serve the cutlets hot with the stewed mushrooms separately.

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. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

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

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

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

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

  5. Venison + mushroomtop 23% of all pairs
    Smell alikelow
    Cooked together131 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Venison
Lean meat that becomes tender and juicy when cut into thin cutlets and cooked briefly over direct heat.
Butter
Adds richness and moisture, and helps the cutlets brown and taste savoury as it is brushed on.
Brown stock or gravy
Provides liquid and savoury depth that becomes the sauce base for the stewed mushrooms.
Fresh mushrooms
Soften during stewing and release their juices into the gravy, adding earthy flavour and body.

The step that matters

Grilling the cutlets. Venison is very lean, so overcooking dries it out quickly. Turning them occasionally and brushing with butter helps them cook evenly and stay moist.

“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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