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Hashed Venison

Hashed Venison is a stew of sliced venison cooked in a sauce of butter, flour, shallots, port, veal stock, lemon, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Hashed Venison

Ingredients

Directions

Make the sauce

  1. Melt the butter in a pan, add flour and chopped shallots, and cook over low heat for 10 minutes.

  2. Add the red port, veal stock, any gravy from the venison, lemon peel, cayenne pepper, salt, and lemon juice.

  3. Season to taste and boil for 15 minutes.

Finish with venison

  1. Cut the least done part of the venison into slices and place them in a stewpan.

  2. Strain the sauce over the venison and let it simmer gently until thoroughly hot.

  3. Do not add the venison to the sauce more than 10 minutes before serving to prevent excessive fat dissolution.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Shallot + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Flour + shallottop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Shallot + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Flour
Thickens the butter and shallot base into a roux that gives the sauce body.
Veal stock
Forms the liquid base of the sauce and adds savoury depth.
Red port
Adds sweetness and fruity depth that balances the rich sauce.
Fresh butter
Carries the shallots and forms the fat base for the roux.
Chopped shallots
Adds a mild, aromatic onion-like flavour to the sauce.

The step that matters

Adding the venison late. Venison is lean and can toughen and dry if it is overheated, so it should be added to the hot sauce only shortly before serving and kept at a gentle simmer until just hot through.

“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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