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Hashed Venisow

A dish of sliced roast venison simmered in mutton gravy, finished with butter, flour, and served with red‑currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Venison and mutton work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 279 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Hashed Venisow

Ingredients

Directions

Prepare the meat and gravy

  1. Cut the meat from the bones into neat slices.

  2. If there is enough gravy, place the meat in it.

  3. If not, put the bones and trimmings in a stewpan with 2 cups of mutton gravy.

  4. Stew gently for 1 hour.

  5. Strain the gravy.

Make the sauce

  1. Melt the butter in the stewpan.

  2. Add the flour and stir until brown.

  3. Add the strained gravy and bring to a boil.

  4. Skim the gravy.

  5. Strain again.

Heat and serve

  1. Let it cool slightly before adding the venison slices.

  2. Place the stewpan by the fire.

  3. Heat until just simmering; do not boil.

  4. Serve with red-currant jelly.

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. Venison + muttontop 11% of all pairs
    Smell alikemoderate
    Cooked together279 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Venison + curranttop 13% of all pairs
    Smell alikelow
    Cooked together443 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Venison + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together957 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Remains of roast venison
The cooked meat, gently reheated in the gravy so it stays tender and moist.
Mutton gravy
Forms the liquid base that carries the flavour of the whole dish.
Butter
Fat that cooks with the flour to form a roux for thickening the gravy.
Flour
Thickens the gravy as a roux with the butter; browning adds a nutty flavour.
Red-currant jelly
Adds sweetness and acidity to balance the rich, savoury gravy.

The step that matters

Heat until just simmering; do not boil.. Boiling toughens the proteins in the meat and can make the gravy cloudy and over-reduced. Gentle heat keeps the slices tender and the sauce smooth.

Swap the currant

How well each one fits the dish's main ingredients (venison, mutton, butter, flour):

  1. Currantthe original
  2. Red currantfits about as well
  3. Raisinfits less well
  4. Pumpkinfits less well

Fit is the average pairing score against venison, mutton, butter, flour. 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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