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A LA Sourise

Venison chops seasoned, seared, baked, then glazed with Madeira and served over soubise puree.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Venison and butter work together. They rank in the top 7% of all ingredient pairs, and 957 recipes mention both. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

The recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the chops

  1. Trim the venison chops, keeping the bones short.

  2. Insert lard into the meat on one side.

  3. Season and marinate the chops for a few hours.

  4. Drain the chops and arrange them in a buttered flat casserole.

  5. Drizzle with butter.

Cook and glaze

  1. Cook over high heat.

  2. Finish cooking in a hot oven at 400°F (200°C).

  3. Drain excess fat.

  4. Add Madeira and glaze.

  5. Reduce the liquid on the stove until thickened.

  6. Drain again.

Assemble and serve

  1. Shape the chops into a crown on a ring of stuffing, with the bones facing inward.

  2. Place a thick soubise puree in the center.

  3. Drizzle with Madeira sauce.

  4. Cover the bottom of the dish with more 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 aroma chemistry they share, and how many recipes mention both.

  1. Venison + buttertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together957 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + madeira winetop 15% of all pairs
    Aroma overlaplow
    Mentioned together637 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Venison + madeira winetop 21% of all pairs
    Aroma overlaplow
    Mentioned together21 recipes

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

What each ingredient does

Venison chops
Form the main protein; cooked to tenderness and browned at the surface.
Lard
Inserted into the meat to add fat, moistness and richness as it cooks.
Butter
Adds fat and richness, and helps the chops brown in the casserole.
Madeira wine
Adds sweetness and depth; reduced with the cooking juices to form the sauce.
Soubise puree
Adds a smooth, mellow onion body that contrasts with the meat.

The step that matters

Reduce the liquid on the stove until thickened. Reducing concentrates the Madeira and pan juices and thickens them through evaporation. Stopping too early leaves a thin, watery sauce; reducing too far makes it sticky and overly salty.

“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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