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Venison Rissoles

Venison rissoles are puff pastry turnovers filled with venison salpicon, coated in breadcrumbs, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Venison and egg work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 159 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Venison Rissoles

Ingredients

Directions

Prepare the rissoles

  1. Roll out the puff pastry and cut out circles of desired size.

  2. Place a teaspoonful of prepared venison salpicon in the center of each circle.

  3. Brush the edges with beaten egg or water, then fold over to form a half-circle.

  4. Press the edges together and trim with a sharp cutter.

  5. Brush the tops with egg and dip in breadcrumbs or crushed vermicelli.

Fry and serve

  1. Fry in hot fat until golden brown.

  2. Garnish with fried parsley and serve.

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

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

  2. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

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

  3. Venison + parsleytop 30% of all pairs
    Smell alikelow
    Cooked together136 recipes

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

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

What each ingredient does

Puff pastry or second paste
Forms the crisp, flaky outer casing that encloses the filling.
Prepared venison salpicon
Provides the savoury, cooked meat filling of the rissole.
Beaten egg
Seals the edges and gives the tops a glossy, golden browning surface.
Breadcrumbs or crushed vermicelli
Forms a crunchy coating that browns and crisps when fried.

The step that matters

Fry in hot fat until golden brown. If the fat is not hot enough, the pastry absorbs oil and turns greasy and soft instead of crisping quickly. Hot fat sets the crust and browns the coating before the filling overheats.

Swap the parsley

How well each one fits the dish's main ingredients (venison, egg):

  1. Nutmegfits better
  2. Parsleythe original
  3. White pepperfits about as well
  4. Rosemaryfits less well

Fit is the average pairing score against venison, 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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