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Baked Saddle of Venison

A roasted venison saddle studded with bacon, seasoned with salt, coated in egg and breadcrumbs, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and bread 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 ↓

Baked Saddle of Venison

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Clean and trim the saddle of venison.

  2. Make incisions four inches long down the back.

  3. Insert finely cut slices of bacon into the splits.

Coat and bake

  1. Sprinkle with coarse sea salt and rub the beaten egg all over it.

  2. Strew with bread crumbs.

  3. Bake in a moderate oven at 350°F (175°C) for an hour or more.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Venison + eggtop 15% of all pairs
    Smell alikemoderate
    Cooked together159 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Venison + breadtop 17% of all pairs
    Smell alikemoderate
    Cooked together116 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

Saddle of venison
Is the main cut of meat that everything else is built around.
Slices of bacon
Melt into the meat as it cooks, adding fat and savoury flavour to the lean venison.
Beaten egg
Binds the bread crumbs to the surface so they stay in place during baking.
Bread crumbs
Form a crisp, browned crust over the outside of the meat.

The step that matters

Bake in a moderate oven at 350°F (175°C) for an hour or more. Venison is very lean, so long, moderate heat cooks it through gently and keeps it from drying out. Bake too hot and the crumb crust can scorch before the centre is cooked.

“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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