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Venison, Hashed

Hash of roasted venison with gravy, butter, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Venison, Hashed

Ingredients

Directions

Prepare the meat

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

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

Make the gravy

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

  2. Let them stew for 1 hour, then strain the gravy.

Thicken and combine

  1. In the stewpan, melt the butter, add the flour, and stir until brown.

  2. Add the strained gravy and mix well.

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

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

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

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

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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
Supplies the main meat, which is cut into pieces and warmed through in the gravy.
Mutton gravy
Provides the moisture and savory flavor that make up the body of the hash.
Butter
Adds fat and richness, and with the flour forms a roux that thickens the gravy.
Flour
Thickens the gravy when cooked with butter, giving it body and a smoother texture.

The step that matters

Browning the butter and flour. Stirring the butter and flour evenly over heat cooks the starch and browns the roux for flavor. Too little stirring leaves lumps, and too much heat can scorch it and make the gravy taste bitter.

“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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