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Minced Venison

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Venison and bread work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 116 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Minced Venison

Ingredients

Directions

  1. Finely mince the cold venison.

  2. Season with coarse sea salt.

  3. Form the mixture into balls, adding enough gravy to hold them together.

  4. Dip the balls in batter.

  5. Roll them in bread crumbs.

  6. Broil until cooked through.

  7. Serve with brown sauce.

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 + breadtop 17% of all pairs
    Smell alikemoderate
    Cooked together116 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Bread + saucetop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Venison + saucetop 26% of all pairs
    Smell alikelow
    Cooked together208 recipes

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

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