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Cutlets of Venison

Venison cutlets cooked in lard with stock, sweet herbs, carrots, onion, and served with sauce piquante.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Carrot and onion are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 21,601 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Cutlets of Venison

Ingredients

Directions

Prepare

  1. Shape the venison fillets or cutlets nicely.

  2. Lard the cutlets and place them in a stewpan.

Cook

  1. Add stock, sweet herbs, sliced carrots, and sliced onion.

  2. Cook until well done and glazed in the sauce.

Serve

  1. Serve with sauce piquante.

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. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  2. Onion + saucetop 19% of all pairs
    Smell alikelow
    Cooked together10,474 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Venison + oniontop 22% of all pairs
    Smell alikelow
    Cooked together401 recipes

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

  4. Carrot + saucetop 24% of all pairs
    Smell alikelow
    Cooked together2,509 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Venison + carrottop 26% of all pairs
    Smell alikelow
    Cooked together169 recipes

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

Onion and sauce barely smell alike, yet cooks put them together in 10,474 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 fillets or cutlets
Forms the main meat, which cooks through to a firm, tender texture.
Lard
Adds fat that keeps the lean venison moist during cooking.
Stock
Provides liquid that braises the cutlets and builds the savoury sauce.
Carrots
Add sweetness and body to the braising liquid as they soften.
Onion
Adds savoury depth and aroma to the braising liquid.

The step that matters

Cook until well done and glazed in the sauce. Venison is very lean, so it can turn dry and tough if overcooked. Cooking gently in stock keeps the meat moist while the liquid reduces into a glaze.

Swap the carrot

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

  1. Horseradishfits better
  2. Mustardfits better
  3. Shallotfits better
  4. Carrotthe original

Fit is the average pairing score against venison, onion, 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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