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Cotelettes De Venaison a LA Vernon - Venison Cutlets, Vernon Style

Venison cutlets seasoned with salt and paprika, served with a chocolate and currant jelly sauce and garnished with spaghetti croquettes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Venison and currant work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 443 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Cotelettes De Venaison a LA Vernon - Venison Cutlets, Vernon Style

Ingredients

Directions

Prepare

  1. Trim the venison cutlets and season with coarse sea salt and paprika.

Cook and sauce

  1. Cook the cutlets over a brisk fire.

  2. For the sauce, dilute the chocolate or cocoa with the currant jelly and pepper sauce.

  3. Strain the sauce and pour it over the cutlets.

Garnish

  1. Garnish with small spaghetti croquettes.

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

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

  2. Chocolate + curranttop 20% of all pairs
    Smell alikelow
    Cooked together111 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Venison + saucetop 26% of all pairs
    Smell alikelow
    Cooked together208 recipes
  4. Pepper + saucetop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Chocolate + peppertop 28% of all pairs
    Smell alikemoderate
    Cooked together284 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Pepper and sauce barely smell alike, yet cooks put them together in 15,303 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

Venison cutlets
The main protein, cooked over high heat to brown the surface while keeping the meat tender.
Bitter chocolate or cocoa
Adds dark color and a bitter depth that balances the sweetness of the jelly.
Currant jelly
Adds sweetness and body to the sauce, balancing the sharpness of the pepper sauce.
Pepper sauce
Provides heat and sharpness that cut through the richness of the venison.

The step that matters

Cook the cutlets over a brisk fire. A brisk, high heat browns the surface quickly through the Maillard reaction, building flavor. Overcooking dries lean venison, so the cutlets should be pulled while still tender inside.

Swap the currant

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

  1. Red currantfits better
  2. Cherryfits better
  3. Limefits better
  4. Currantthe original

Fit is the average pairing score against venison, chocolate, pepper, sauce. 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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