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Stewed Venison

A slow‑cooked venison dish flavored with wine, currant jelly, mustard, pickles, celery, and mushroom ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Mustard and celery are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 4,169 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Stewed Venison

Ingredients

Directions

Prepare the venison

  1. Cut the venison into thick slices.

  2. Place the slices in a chafing dish with 2 tablespoons of water and a piece of lard.

  3. Cook until nearly done, then pour off the gravy.

Season and finish

  1. Baste the venison with 1 tablespoon of butter, pepper, and salt.

  2. Add 1 cup of water, ⅓ cup of red wine, ⅓ cup of currant jelly, 1 teaspoon of made mustard, chopped pickle, chopped celery, and mushroom ketchup.

  3. Season with salt and cayenne pepper to taste.

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. Mustard + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,169 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  3. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Red wine + mushroomtop 9% of all pairs
    Smell alikemoderate
    Cooked together720 recipes

    Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).

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

What each ingredient does

Venison (in the method)
Forms the main body of the stew, providing the meat that is cooked through and served.
Currant jelly
Adds sweetness and body to the sauce, balancing the sharp wine and mustard.
Red wine
Adds acidity and depth of flavour to the sauce.
Butter
Adds fat and richness, helping the meat brown and flavour the gravy.
Made mustard
Adds sharpness and a pungent note that cuts through the richness of the sauce.

The step that matters

Pouring off the gravy before adding liquids. Removing the fat and juices from the chafing dish before adding the water, wine and jelly keeps the sauce from becoming greasy and lets the flavours concentrate as the stew finishes.

Swap the currant

How well each one fits the dish's main ingredients (red wine, butter, mustard, celery, mushroom, ketchup, pepper):

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

Fit is the average pairing score against red wine, butter, mustard, celery, mushroom, ketchup, 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.

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