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Antelope Chops, Port Wine Sauce

Antelope chops served with a port wine sauce made from cloves, bay leaf, peppercorns, currant jelly, and sauce espagnole.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Port wine and currant work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 356 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Antelope Chops, Port Wine Sauce

Ingredients

Directions

Make the sauce

  1. In a saucepan, heat the port wine with cloves, bay leaf, and peppercorns.

  2. Add the currant jelly and stir until dissolved.

  3. Thicken the sauce with sauce Espagnole and heat gently.

Cook and serve

  1. Broil the antelope chops until cooked to your liking.

  2. Strain the sauce onto a hot serving dish and arrange the chops on top.

  3. Serve immediately while hot.

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. Port wine + curranttop 9% of all pairs
    Smell alikemoderate
    Cooked together356 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Port wine + clovetop 12% of all pairs
    Smell alikemoderate
    Cooked together914 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Clove + curranttop 15% of all pairs
    Smell alikelow
    Cooked together3,038 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  4. Port wine + saucetop 24% of all pairs
    Smell alikelow
    Cooked together424 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Clove + saucetop 29% of all pairs
    Smell alikelow
    Cooked together2,089 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Antelope chops
Provide the main meat, cooked by broiling to the cook's preferred doneness.
Port wine
Forms the base of the sauce, adding sweetness and depth of flavour.
Currant jelly
Adds sweetness and fruity body to the sauce as it dissolves into the wine.
Sauce espagnole
Thickens the sauce and adds a rich, savoury body.

Swap the clove

How well each one fits the dish's main ingredients (port wine, currant, sauce):

  1. Allspicefits about as well
  2. Clovethe original
  3. Macefits about as well
  4. Nutmegfits about as well

Fit is the average pairing score against port wine, currant, sauce. 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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