Skip to main content
Main

Venison Fry

Sliced venison liver fried with bacon, sweetbreads, and seasoned with pepper and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Venison Fry

Ingredients

Directions

Prepare

  1. Cut the liver into thin slices and place it between two plates.

  2. Cut the fat gut into 1‑inch lengths.

  3. Blanch the fat gut with the velvet for 15 minutes.

  4. Peel the hair from the velvet. Trim the other parts of the velvet.

  5. Split the sweetbreads.

  6. Slice bacon to match the number of liver slices.

Cook

  1. Fry the bacon. Pour the rendered fat into a small pan.

  2. Season the liver with pepper and salt. Fry the liver until done.

  3. Place the cooked liver on a wire sieve to drain.

  4. In the same pan, fry the white part of the venison. Season the venison with pepper and salt until browned.

  5. Remove the venison and place it on the wire sieve.

  6. Heat lard in a pan. Fry the dried parsley until crisp.

Serve

  1. Arrange the liver and bacon on a serving dish.

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 + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Liver + parsleytop 17% of all pairs
    Smell alikelow
    Cooked together1,095 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Liver + venisontop 18% of all pairs
    Smell alikelow
    Cooked together52 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  4. Liver + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together2,375 recipes

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

  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

Liver of venison
Is the main cooked meat, sliced thin and fried until done.
Bacon
Its rendered fat is poured off and used for frying, adding savoury flavour.
Lard
Provides fat for frying the parsley until crisp.

The step that matters

Fry the liver until done. Thin slices cook quickly and become tough and dry if overcooked, so they should be removed as soon as they are cooked through.

Swap the parsley

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

  1. Sagefits better
  2. Thymefits about as well
  3. Parsleythe original
  4. Marjoramfits about as well

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

You might also like

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