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Venison Collops

Venison collops are minced venison mixed with bacon, eggs, breadcrumbs, and seasonings, formed into balls, flattened, breaded, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 Collops

Ingredients

Directions

Prepare the mixture

  1. Remove skin and veins from the venison and mince it very finely.

  2. Mix the minced venison with a third as much minced bacon, beaten eggs, breadcrumbs, salt, pepper, and herb seasoning if desired.

  3. Form the mixture into apple-sized balls, then flatten them.

Coat and fry

  1. Dip the flattened balls in egg.

  2. Coat the balls with breadcrumbs or dip them in warmed butter.

  3. Fry in a pan until they are a nice pale brown.

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. Venison + peppertop 28% of all pairs
    Smell alikelow
    Cooked together955 recipes

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

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and pepper barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Leftover roast venison
Forms the main body of the collops and gives them their meaty flavour.
Minced bacon
Adds fat and savoury flavour to the lean venison, keeping the collops moist.
Eggs
Bind the minced meat together so the balls hold their shape.
Breadcrumbs
Absorb moisture and help bind the mixture, and form a crisp coating when fried.

The step that matters

Fry until a pale brown. Frying over moderate heat browns the egg and breadcrumb coating gently. Too much heat browns the outside before the minced meat cooks through.

“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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