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Venison Cutlets

Venison cutlets served with a currant jelly and wine sauce, accompanied by Saratoga potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and potato are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Venison Cutlets

Ingredients

Directions

Prepare

  1. Shape the venison cutlets like ham.

  2. Broil the cutlets on a grill.

Make the sauce

  1. In a saucepan, combine currant jelly, butter, wine, salt, and pepper to make a hot sauce.

  2. Heat the serving dish for the cutlets.

Serve

  1. Place Saratoga potatoes in the center of the dish.

  2. Pour the sauce over the cutlets 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. Pepper + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  2. Venison + curranttop 13% of all pairs
    Smell alikelow
    Cooked together443 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

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

  4. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

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

  5. Currant + winetop 14% of all pairs
    Smell alikelow
    Cooked together1,323 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

What each ingredient does

Venison cutlets
Form the main protein that is shaped, then browned under the grill.
Currant jelly
Adds sweetness and fruity acidity that balances the rich venison in the sauce.
Butter
Adds fat and a smooth, glossy richness to the warm sauce.
Wine
Adds acidity and aroma, thinning the jelly into a pourable sauce.

The step that matters

Broil the cutlets on a grill. Venison is very lean, so overcooking dries it out. Cooking over direct high heat until just done keeps the surface browned and the inside moist.

Swap the currant

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

  1. Lemonfits better
  2. Grapefits better
  3. Plumfits better
  4. Currantthe original

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