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Scollops of Venison, Etc

Venison cutlets simmered in red wine, Espagnole sauce, and consommé, served with glazed carrots, turnips, and button onions.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Scollops of Venison, Etc

Ingredients

Directions

Braise the venison

  1. Fry the venison cutlets until browned.

  2. Pour off excess grease.

  3. Add red wine, Espagnole sauce, consommé, carrot, onion, celery, and parsley.

  4. Simmer gently until the cutlets are tender.

Make the sauce

  1. Remove the cutlets to a sautapan with some sauce to keep warm.

  2. Strain the remaining sauce through a sieve into a smaller pot.

  3. Clarify the sauce by gently boiling and skimming off impurities.

  4. Reduce the clarified sauce to the proper consistency.

Plate and serve

  1. Dish the cutlets.

  2. Fill the center with glazed carrots and turnips.

  3. Arrange glazed button onions around the cutlets.

  4. Pour the sauce over the cutlets and serve.

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 + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  5. Celery + turniptop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Cutlets of venison
Main protein; browning builds flavour, and slow simmering makes the meat tender.
Red wine
Adds acidity and depth of flavour to the sauce as it reduces.
Espagnole sauce
Brown sauce base that gives the sauce body and a rich, savoury character.
Consomme
Thin stock that adds meaty flavour and moisture to the braising liquid.

The step that matters

Reduce the clarified sauce to the proper consistency. Reduction concentrates flavour and thickens the liquid. If it is reduced too little the sauce stays thin and bland; if too far it becomes salty and sticky, so check it as it thickens.

Swap the onion

How well each one fits the dish's main ingredients (venison, red wine, sauce, carrot, celery, parsley, turnip):

  1. Parsnipfits better
  2. Shallotfits better
  3. Beetrootfits better
  4. Onionthe original

Fit is the average pairing score against venison, red wine, sauce, carrot, celery, parsley, turnip. 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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