Why it works: Venison and pepper work together. They rank in the top 28% of all ingredient pairs, and cooks put them together in 955 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Venison Cutlets Rabletée
Ingredients
Directions
Cut the cutlets from the neck and trim them like mutton cutlets, removing any fat.
Do not cook them until the rest of the dinner is ready.
Season the cutlets with pepper and coarse sea salt.
Heat the dish very hot before serving.
Reserve some cutlets to serve a second time.
Do not add gravy to the dish.
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.
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Venison + peppertop 28% of all pairsSmell alikelowCooked 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
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