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Venison Cboqttets

Venison croquettes are fried meat balls made with minced venison, mashed potatoes, breadcrumbs, mushrooms, parsley, shallot, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Parsley and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Venison Cboqttets

Ingredients

Directions

Prepare the filling

  1. In a bowl, combine minced venison, mashed potatoes, breadcrumbs, chopped mushrooms, parsley, shallot, and herbs.

  2. Season with salt and pepper, then mix in the egg yolks.

  3. Heat the mixture with butter over low heat to form a salpicon, then let it cool.

Shape and fry

  1. Shape the mixture into croquettes, then coat them in egg and breadcrumbs.

  2. Fry the croquettes in hot fat or lard until golden brown.

  3. Drain on paper towels, serve on a folded napkin, and garnish with fried parsley.

Serve

  1. Serve with tomato poivrade sauce and drizzle with Lazenby's 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.

  1. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

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

  4. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

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

What each ingredient does

Minced venison
Forms the main body of the croquettes and gives them their meaty flavour.
Mashed potatoes
Adds bulk and moisture, helping the mixture hold together when shaped.
Egg yolks
Bind the mixture and enrich it, helping the croquettes hold their shape.
Breadcrumbs
Add body to the filling and form a crisp, golden coating when fried.
Butter
Adds richness and flavour to the shallot and filling mixture.

The step that matters

Cooling the salpicon before shaping. If the mixture is shaped while still warm and soft, it will be hard to handle and may fall apart. Letting it cool firms the filling so the croquettes keep their shape in the hot fat.

Swap the potato

How well each one fits the dish's main ingredients (venison, mushroom, parsley, shallot, butter, pepper, egg):

  1. Chivefits better
  2. Spinachfits better
  3. Asparagusfits better
  4. Potatothe original

Fit is the average pairing score against venison, mushroom, parsley, shallot, butter, pepper, egg. 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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