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Venison, Stewed

Stewed venison with lemon juice, port wine, and gravy, served with croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Venison and port wine work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 239 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Venison, Stewed

Ingredients

Directions

Prepare

  1. Cut the venison into square pieces.

  2. Thicken the leftover gravy.

Stew and serve

  1. Add the venison to the gravy along with lemon juice and port wine.

  2. Heat thoroughly until hot.

  3. Serve with croutons.

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 + port winetop 10% of all pairs
    Smell alikelow
    Cooked together239 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Lemon + port winetop 21% of all pairs
    Smell alikemoderate
    Cooked together1,100 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Venison + lemontop 33% of all pairs
    Smell alikelow
    Cooked together173 recipes

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

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

What each ingredient does

Remains of roast haunch of venison
Provides the meat that becomes tender and flavorful as it is gently reheated in the gravy.
Gravy from roast
Supplies moisture and savory flavor, forming the sauce the stew is built on.
Port wine
Adds sweetness and depth of flavor to the gravy.
Lemon juice
Adds acidity that brightens the rich, savory sauce.

The step that matters

Heat thoroughly until hot. Reheating leftover meat too gently can leave it lukewarm, while overheating toughens its proteins and dries it out. Bring the stew to a steady, hot simmer so the venison is evenly heated without becoming tough.

Swap the lemon

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

  1. Currantfits better
  2. Red currantfits better
  3. Applefits better
  4. Lemonthe original

Fit is the average pairing score against venison, port wine. 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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