Skip to main content
Main

Klopfs Von Hirsch — Venison Collops

Venison collops are minced venison mixed with bacon, eggs, bread crumbs, and seasonings, formed into balls, flattened, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Klopfs Von Hirsch — Venison Collops

Ingredients

Directions

Prepare the mixture

  1. Remove skin and veins from the cold venison and mince it very fine.

  2. Mix the minced venison with a third as much minced bacon, beaten eggs, bread crumbs, salt, pepper, and herb seasoning if desired.

  3. Form the mixture into apple-sized balls.

  4. Flatten the balls.

Coat and fry

  1. Dip the flattened balls in egg.

  2. Coat the balls with bread crumbs.

  3. Dip the coated balls in warmed butter and fry until pale brown.

Serve

  1. Serve with a piquant 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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Venison + eggtop 15% of all pairs
    Smell alikemoderate
    Cooked together159 recipes

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

  3. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

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

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

  5. Venison + peppertop 28% of all pairs
    Smell alikelow
    Cooked together955 recipes

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

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 collops, giving them their meaty flavour and substance.
Bacon
Adds fat and savoury flavour, keeping the minced mixture moist during frying.
Eggs
Bind the minced mixture together and form a coating that helps the crumbs stick.
Bread crumbs
Absorb moisture and give the mixture body, and form a crisp, browned outer crust.

The step that matters

Frying the coated balls. Fry in warmed butter over steady heat until pale brown. Too much heat browns the crumb coating before the minced meat cooks through, while too little leaves the coating greasy and soft.

“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

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes