Name: Broiled Venison Chops
Ingredients: Venison chops (double thickness); Butter (for greasing); Salt; Pepper

Why it works: Venison and butter work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 957 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Broiled Venison Chops

Ingredients

Venison chops (double thickness)
Butter (for greasing)
Salt
Pepper

Directions

Prepare

Trim the bone of the venison chops as you would for French lamb chops.
Tie a piece of buttered paper on the bare scraped bone.

Broil

Broil the chops over a clear fire.
Season with salt and pepper while broiling.
When done, remove the buttered paper from the end of the bone.

Serve

Slip on a frill or cuff for presentation.
Serve in individual dishes or arrange with cuffs upward and a napkin folded to show the cuff.

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.

Venison + buttertop 16% of all pairs

Smell alikemoderate

Cooked together957 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Butter + peppertop 21% of all pairs

Smell alikemoderate

Cooked together85,593 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Venison + peppertop 28% of all pairs

Smell alikelow

Cooked together955 recipes

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

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

What each ingredient does

Venison chops: Provide the main meat, which is cooked directly by the broiler's heat.
Butter: Greases the paper that shields the exposed bone from the direct heat.

“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.