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Venison Cutlets

Venison cutlets grilled and served with stewed mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Venison Cutlets

Ingredients

Directions

Make the mushrooms

  1. Skin and trim the mushrooms, then place them in a saucepan with ¼ cup of butter, the gravy, and plenty of salt and pepper.

  2. Stew gently for 35 to 40 minutes until the mushrooms are tender.

Prepare the venison

  1. Cut the venison into cutlets about ½ inch thick, trimming the bones but leaving the fat.

  2. Flatten and pare the cutlets, then brush them with warm butter and season with salt and pepper.

Grill and serve

  1. Grill the cutlets over a clear fire for 20 to 25 minutes, turning occasionally and brushing with remaining butter.

  2. Top each cutlet with a small pat of fresh butter and serve hot with the stewed mushrooms on the side.

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 + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Venison + mushroomtop 23% of all pairs
    Smell alikelow
    Cooked together131 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Venison
Forms the lean, meaty base of the cutlets, which is cooked by grilling over a clear fire.
Butter
Adds richness and moisture, keeping the lean venison from drying out while it grills.
Fresh mushrooms
Soften while stewing in gravy, becoming tender and adding savoury, earthy flavour to the sauce.
Brown stock or gravy
Provides the savoury liquid that stews the mushrooms and gives them body and depth.

The step that matters

Grilling the cutlets. Venison is very lean, so it can dry out and toughen over long heat. Turning and brushing with butter during the 20 to 25 minutes keeps the surface moist and helps it brown evenly.

“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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