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Venison, Potted

A venison dish baked with red wine and butter, then cooled and finished with clarified butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Venison and red wine work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 167 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Venison, Potted

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the venison

  1. Place the venison in a pan and pour red wine over it.

  2. Add 1 pound of butter and cover the pan with a paste.

Bake and season

  1. Bake in a 400°F (200°C) oven until done.

  2. Remove the meat from the gravy and beat it with the butter that has risen to the top.

  3. Season with salt, pepper, and pounded mace.

Pot and seal

  1. Put the venison into pots and bake for a few minutes in the oven.

  2. Let them cool, then cover the contents with clarified butter.

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 + red winetop 12% of all pairs
    Smell alikelow
    Cooked together167 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Red wine + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,599 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Red wine + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together2,075 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Pepper + macetop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

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

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

Pepper and mace barely smell alike, yet cooks put them together in 12,257 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

Venison
Forms the main body of the dish, becoming tender and rich during slow baking.
Butter
Adds richness and moisture, and seals the potted meat against air.
Red wine
Adds acidity and depth of flavour to the meat as it cooks.
Pounded mace
Contributes warm, aromatic spice flavour to the meat.

The step that matters

Bake in a 400°F (200°C) oven until done. Meat that is overcooked turns dry and stringy, while undercooked meat is unsafe. Checking doneness carefully keeps the venison tender enough to be potted and spreadable.

Swap the mace

How well each one fits the dish's main ingredients (venison, red wine, butter, pepper):

  1. Thymefits better
  2. Rosemaryfits better
  3. Clovefits better
  4. Macethe original

Fit is the average pairing score against venison, red wine, butter, 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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