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Venison Chops or Cutlets

Venison cutlets seasoned with pepper, sea salt, and served warm with currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Venison Chops or Cutlets

Ingredients

Directions

Prepare

  1. Cut the fleshy part of the neck of venison into cutlets.

Cook and serve

  1. Broil the cutlets gently until cooked through.

  2. Season with plenty of pepper and coarse sea salt.

  3. Serve warm with currant jelly.

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. Venison + peppertop 28% of all pairs
    Smell alikelow
    Cooked together955 recipes

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

  3. Pepper + curranttop 28% of all pairs
    Smell alikelow
    Cooked together1,345 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

What each ingredient does

Venison
Lean meat that gives the dish its main savory flavour and firm, sliceable texture when cooked through.
Currant jelly
Adds sweetness and fruity acidity that contrasts with the rich, savoury meat.

The step that matters

Broil the cutlets gently until cooked through. Venison is very lean and has little fat to protect it, so high or prolonged heat dries out the proteins and makes the meat tough. Gentle heat cooks it through while keeping it moist and tender.

Swap the currant

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

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

Fit is the average pairing score against venison, pepper. 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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