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Vemsox with Chili

Diced venison simmered in a chili-flavored sauce with flour thickening.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Vemsox with Chili

Ingredients

Directions

Brown the venison

  1. Heat hot lard in a pan.

  2. Add the diced venison and fry until browned.

  3. Stir in the flour to thicken.

Simmer

  1. Add the water, salt, pepper, and ground chili.

  2. Simmer until the venison is cooked through.

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. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Venison + peppertop 28% of all pairs
    Smell alikelow
    Cooked together955 recipes

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

  3. Venison + flourtop 28% of all pairs
    Smell alikelow
    Cooked together667 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Venison
The main protein; it browns on the surface and turns tender and firm as it cooks through.
Lard
Fat that carries heat to the meat and helps it brown well.
Flour
Starch that thickens the cooking liquid into a gravy-like sauce.
Ground chili
Adds heat and aroma that spreads through the cooking liquid.

The step that matters

Stirring in the flour. Add the flour to the hot fat and meat and stir so it coats evenly. Dumped in clumps, it stays lumpy when the water goes in. Cooking the flour briefly in fat helps it thicken smoothly.

“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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