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Venison Cutlets, Broiled

Broiled venison cutlets served with stewed mushrooms and baked potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Venison Cutlets, Broiled

Ingredients

Directions

Prepare

  1. Trim the venison cutlets neatly, keeping the fat.

  2. Season the cutlets with coarse sea salt and black pepper.

Cook and serve

  1. Place the cutlets on a grill over a gentle fire.

  2. Turn the cutlets every two minutes to retain their juices.

  3. Broil the cutlets for 20 to 25 minutes.

  4. Serve on a hot dish with a small slice of butter under each cutlet.

  5. Accompany with stewed mushrooms and baked potatoes.

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. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  2. Pepper + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Mushroom + potatotop 9% of all pairs
    Smell alikestrong
    Cooked together968 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  5. Butter + potatotop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

Venison cutlets
Provide the lean meat that is the centrepiece of the dish.
Butter
Adds richness and moisture as it melts under each cutlet when served.

The step that matters

Turning the cutlets every two minutes. Frequent turning over a gentle fire helps retain the meat's juices, because repeated flipping lets the surface cook gradually rather than drying out on one side. Overcooking still dries lean venison, so watch the clock.

Swap the potato

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

  1. Capsicumfits about as well
  2. Shallotfits about as well
  3. Potatothe original
  4. Spinachfits about as well

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