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Venison Cutlets

Venison cutlets coated in egg and cracker crumbs, fried in lard and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Venison and egg work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 159 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Venison Cutlets

Ingredients

Directions

Prepare

  1. Clean and trim the venison cutlets.

  2. Rub the cutlets with melted butter, then season with salt and pepper.

  3. Dip the cutlets in the beaten egg, then roll them in cracker crumbs.

Cook and serve

  1. Fry the cutlets in a mixture of lard and butter until well done.

  2. 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. Venison + eggtop 15% of all pairs
    Smell alikemoderate
    Cooked together159 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. 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 cutlets
The main protein that is cooked and served as the dish.
Beaten egg
Binds the cracker crumbs to the cutlets so the coating adheres during frying.
Cracker crumbs
Forms a crisp, golden coating when fried.
Lard and butter
Fat for frying that conducts heat and adds browning and flavour to the coating.

The step that matters

Fry until well done. Frying in fat browns the crumb coating, but the coating can burn before the lean venison cooks through. Keeping the heat moderate lets the centre cook fully while the crust stays golden.

“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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