Name: Broiled Venison
Ingredients: thin slices of venison; stale bread crumbs; pepper; coarse sea salt

Why it works: Bread and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 20,964 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Broiled Venison

Ingredients

thin slices of venison
stale bread crumbs
pepper
coarse sea salt

Directions

Cut thin slices of venison.
Mix stale bread crumbs with pepper and coarse sea salt.
Coat the venison slices in the seasoned bread crumbs.
Broil over a clear fire until cooked through.
Serve with a gravy 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.

Bread + peppertop 16% of all pairs

Smell alikemoderate

Cooked together20,964 recipes

Shared aroma: 2-nonenal (fatty, green).
Venison + breadtop 17% of all pairs

Smell alikemoderate

Cooked together116 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Venison + peppertop 28% of all pairs

Smell alikelow

Cooked together955 recipes

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