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Venison Chops or Cutlets

Venison chops or cutlets seasoned with pepper and sea salt, broiled, and served with currant jelly and optional rich gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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

  1. Season the venison chops or cutlets with pepper and coarse sea salt.

  2. Broil the seasoned chops or cutlets until cooked to your liking.

  3. Serve with currant jelly sauce and rich gravy, if desired.

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 neck
Main protein; browns on the surface and firms as it cooks, giving the dish its meaty structure.
Currant jelly
Adds sweetness and acidity that balance the rich, gamey flavour of the meat.

The step that matters

Broiling until cooked to your liking. Venison is very lean, so it has little fat to keep it moist. Past the point you want, the proteins tighten and moisture is squeezed out, leaving the chops dry and tough. Checking early and resting briefly helps keep them juicy.

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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