Skip to main content
Main

Bacon Larded Venison

Venison larded with bacon, browned in butter and white wine, served with its own gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Butter and white wine are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 5,083 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Bacon Larded Venison

Ingredients

Directions

Prepare

  1. Wash the venison well and lard it with a generous amount of bacon strips.

  2. Place the meat in a pot and coat it with hot melted butter.

Cook

  1. Cover the pot and fry.

  2. Sprinkle the meat often with its own gravy.

  3. When the meat begins to soften, fry uncovered.

  4. Pour 1 to 2 ounces of white wine over the meat.

Serve

  1. When ready, slice the venison.

  2. Serve with the gravy poured over it.

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. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Venison + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together957 recipes

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

  3. Venison + white winetop 32% of all pairs
    Smell alikelow
    Cooked together19 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

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 dish, becoming tender as it cooks slowly in fat.
Bacon strips
Larding adds fat and savoury flavour that keeps the lean venison moist during frying.
Hot melted butter
Coats the meat and adds fat for browning and a rich flavour.
White wine
Adds acidity and aroma that brighten the rich meat and gravy.

The step that matters

Sprinkle the meat often with its own gravy. Venison is lean, so it can dry out during frying. Regularly basting it with its own juices keeps the surface moist and helps build flavour in the gravy.

“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.

You might also like

Roast VenisonRoast Venison20 recipesVenison PastyVenison Pasty7 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes