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Venison Cutlets, Stewed

Venison cutlets stewed in a brown gravy of beef stock, port, vinegar, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Venison Cutlets, Stewed

Ingredients

Directions

Make the stew

  1. Melt the butter in a stewpan over medium heat.

  2. Add the cutlets and brown them evenly on both sides.

  3. Pour in enough beef stock to barely cover the cutlets.

  4. Add the port or claret, vinegar, brown thickening, pepper, and salt.

  5. Stew the cutlets gently for 20 minutes until tender.

Finish and serve

  1. Skim and strain the gravy.

  2. Place the cutlets on a dish, pour the gravy over, and serve hot.

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. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  2. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

  3. Venison + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together957 recipes

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

  4. Butter + beeftop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Venison + beeftop 19% of all pairs
    Smell alikelow
    Cooked together292 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

Venison cutlets
Lean meat that becomes tender when stewed slowly in liquid.
Beef stock
Forms the liquid base of the gravy and carries the meat's savory flavor.
Port or claret
Adds sweetness and depth of flavor to the gravy as it reduces.
Vinegar
Adds acidity that brightens the rich flavor of the gravy.
Brown thickening
Thickens the stock into a gravy and adds color.

The step that matters

Stew the cutlets gently for 20 minutes until tender. A gentle simmer breaks down the connective tissue in venison slowly; boiling hard toughens the proteins and dries the meat.

“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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