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Venison, Jugged

A venison stew simmered with turnip, carrot, onion, cloves, allspice, and claret, thickened with roux and garnished with lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Venison, Jugged

Oven, in the book's wordsA gentle oven

Ingredients

Directions

Prepare the meat and stock

  1. Cut the venison into pieces and simmer in stock made from venison or mutton bones.

  2. Add the turnip, carrot, onion stuffed with cloves, and allspice berries.

  3. Bring to a boil, then remove the vegetables.

Braise and finish

  1. Place the meat in a jar, strain the stock over it, and add the claret or Burgundy.

  2. Set the jar in a pot of boiling water or a gentle oven.

  3. Remove the meat, thicken the gravy with roux, and pour it over the meat.

  4. Garnish with cut lemons.

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. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Carrot + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together1,021 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Venison
Provides the main meat, which becomes tender through long, gentle simmering and braising.
Stock made from venison or mutton bones
Supplies the liquid and rich savoury body for the stew.
Claret or burgundy
Adds acidity and depth of flavour to the gravy.
Roux
Thickens the gravy so it coats the meat.

The step that matters

Setting the jar in gentle heat. Water kept at a gentle simmer or a low oven cooks the meat slowly. Boiling heat would toughen the muscle fibres and dry the meat, so the temperature must stay low.

Swap the lemon

How well each one fits the dish's main ingredients (venison, turnip, carrot, onion, clove, allspice):

  1. Limefits better
  2. Orangefits about as well
  3. Lemonthe original
  4. Cherryfits about as well

Fit is the average pairing score against venison, turnip, carrot, onion, clove, allspice. 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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