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Venison-chops

Venison chops seasoned, marinated, grilled, and served with potatoes and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and potato are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Venison-chops

Ingredients

Directions

Prepare

  1. Cut the venison chops not too thin and remove the bones, leaving the fat.

  2. Season the chops with salt and pepper and place them in a bowl.

  3. Baste the chops with oil and let them marinate for 24 hours.

Cook and serve

  1. Preheat the grill to a good heat.

  2. Broil the chops for 20 minutes, turning them occasionally.

  3. Dish the chops and glaze them with a brush.

  4. Serve with fried or mashed potatoes and fresh butter 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. Pepper + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Butter + potatotop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Venison + potatotop 25% of all pairs
    Smell alikelow
    Cooked together61 recipes

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

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

What each ingredient does

Venison chops
The main protein; leaving the fat on adds flavour and moisture during broiling.
Oil
Basting adds surface moisture that helps the chops brown and stay from drying out.
Butter
Served fresh on the side, it adds richness and flavour to the finished chops.

The step that matters

Broil the chops for 20 minutes. Venison is lean, so overcooking dries it out. Turning the chops occasionally helps them cook evenly and brown on both sides without losing their juices.

Swap the potato

How well each one fits the dish's main ingredients (venison, pepper, butter):

  1. Capsicumfits about as well
  2. Potatothe original
  3. Onionfits about as well
  4. Carrotfits less well

Fit is the average pairing score against venison, pepper, butter. 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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