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Hashed Venison

Hash of cold roast venison simmered with onion, herbs, and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Hashed Venison

Ingredients

Directions

Prepare the stock

  1. Slice the meat from the bones of the cold roast venison.

  2. In a saucepan, combine the bones, fat, and scraps with cold water, minced onion, parsley, thyme, pepper, salt, and whole cloves.

  3. Stew for one hour, then strain and return the liquid to the saucepan.

Make the hash

  1. Add leftover gravy, currant jelly, ketchup, anchovy sauce, and browned flour to the strained liquid.

  2. Boil for three minutes, then add the sliced venison and heat for eight minutes without boiling.

  3. Stir frequently, and when hot, transfer to a deep covered 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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Thyme + clovetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Thyme + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together2,370 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Cold roast venison
Forms the body of the hash, providing the meat that is sliced and gently heated in the sauce.
Leftover gravy from roast
Adds body and savory depth to the sauce, carrying the meat's flavor through the dish.
Browned flour
Thickens the liquid and adds a toasty, nutty color and flavor to the sauce.
Currant jelly
Adds sweetness and a fruity tang that balances the richness of the meat and gravy.
Tomato or mushroom ketchup
Contributes acidity and savory depth to the sauce.

The step that matters

Heating the venison without boiling. Once the sliced meat goes in, boiling can toughen it and make it dry and stringy. Heating it gently keeps the meat tender while it warms through in the sauce.

Swap the currant

How well each one fits the dish's main ingredients (venison, onion, parsley, thyme, pepper, clove, tomato):

  1. Limefits better
  2. Lemonfits better
  3. Avocadofits better
  4. Currantthe original

Fit is the average pairing score against venison, onion, parsley, thyme, pepper, clove, tomato. 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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