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Fried Venison

Fried venison pieces dusted with flour, seasoned, fried in boiling lard, served with a simple gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fried Venison

Ingredients

Directions

Prepare and fry

  1. Dust the venison pieces with flour and season with salt and pepper.

  2. Fry the venison in boiling lard, optionally adding slices of ham or bacon.

Make the gravy

  1. If desired, add a little onion to the gravy.

  2. In the pan, add 1 tablespoon of flour and 1 tablespoon of boiling water to make the gravy.

  3. Stir in tomato ketchup to taste.

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. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Flour + ketchuptop 13% of all pairs
    Smell alikemoderate
    Cooked together2,435 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Venison + hamtop 14% of all pairs
    Smell alikemoderate
    Cooked together85 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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, cooked by frying to brown the outside while the inside stays tender.
Flour
Coats the venison so it browns in the hot lard and thickens the gravy.
Boiling lard
Fries the venison with direct high heat, creating a browned, crisp surface and rich flavour.
Tomato ketchup
Adds sweetness and acidity to the gravy, rounding out its savoury flavour.

The step that matters

Fry the venison in boiling lard. The lard must be hot enough to brown the floured surface quickly. If it is too cool, the meat absorbs fat and turns greasy and pale instead of crisp and browned.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (venison, flour, pepper, ham, tomato, ketchup):

  1. Capsicumfits better
  2. Carrotfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against venison, flour, pepper, ham, tomato, ketchup. 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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