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Entrees of Venison

A venison black pudding made by puréeing venison, mixing with cream, breadcrumbs, onion, butter, egg yolks, and spices, then baking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Entrees of Venison

Ingredients

Directions

Make the mixture

  1. Pound the breast of roast venison into a puree.

  2. Add ½ cup boiled double cream, ½ pound fine bread crumbs, one chopped onion boiled in white broth, 4 ounces butter, and 8 egg yolks.

  3. Season with pepper, salt, and grated nutmeg; mix well.

Fill and cook

  1. Fill the linings with the mixture and finish as with black puddings.

  2. Score the puddings before broiling and place on oiled paper.

  3. Broil until nicely cooked and serve with sauces like Supreme, Richelieu, or Poivrade.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Venison
Forms the main body of the pudding and gives its meaty flavour and firm texture.
Egg yolks
Bind the mixture and set when cooked, giving the pudding structure and richness.
Bread crumbs
Absorb liquid and fat, helping the mixture hold together with a soft, tender texture.
Double cream
Adds moisture and fat, keeping the pudding soft and rich.
Butter
Adds fat for richness and a smoother, more tender texture.
Onion
Adds savoury sweetness and aroma once boiled in broth.

The step that matters

Fill the linings with the mixture and finish as with black puddings.. Egg yolks set when heated, so the filled casings must be cooked gently and evenly to avoid a dense or cracked pudding. Overfilling can also burst the linings during cooking.

Swap the onion

How well each one fits the dish's main ingredients (venison, cream, bread, butter, egg, pepper, nutmeg):

  1. Spinachfits better
  2. Potatofits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against venison, cream, bread, butter, egg, pepper, nutmeg. 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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