Name: Broiled Venison
Ingredients: venison slices; stale bread crumbs; pepper; coarse sea salt; egg

Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Broiled Venison

Ingredients

Directions

Cut thin slices of venison.
Mix stale bread crumbs with pepper and coarse sea salt.
Beat an egg and coat the venison slices with it.
Dip the egged slices into the seasoned bread crumbs.
Broil the slices over a clear fire.
Serve with a gravy sauce.

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.

Bread + eggtop 13% of all pairs

Smell alikemoderate

Cooked together22,662 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Venison + eggtop 15% of all pairs

Smell alikemoderate

Cooked together159 recipes

Shared aroma: 2,4-decadienal (seaweed).
Bread + peppertop 16% of all pairs

Smell alikemoderate

Cooked together20,964 recipes

Shared aroma: 2-nonenal (fatty, green).
Venison + breadtop 17% of all pairs

Smell alikemoderate

Cooked together116 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Venison + peppertop 28% of all pairs

Smell alikelow

Cooked together955 recipes

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