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Cooked Marinade for Venison, Mutton, Etc

A liquid mixture of water, butter, vinegar, herbs, and spices used to marinate venison or mutton.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Cooked Marinade for Venison, Mutton, Etc

Ingredients

Directions

Make the marinade

  1. Combine all ingredients in a pot over medium heat.

  2. Bring to a boil, then reduce heat and simmer gently for 30 minutes.

  3. Use immediately, or strain and store in jars for future use.

Marinate the venison

  1. For best results, let the meat marinate in the liquid for 1 to 4 days, turning occasionally.

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. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  4. Vinegar + oniontop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Mace + carrottop 15% of all pairs
    Smell alikemoderate
    Cooked together2,592 recipes

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Vinegar
Adds acidity that gives the marinade its tang and helps soften the surface of the meat.
Onions
Sliced onions release sweetness and savoury depth into the liquid as it simmers.
Carrot
Sliced carrot adds gentle sweetness and body to the marinade.
Peppercorns
Release their aromatic, peppery oils into the liquid during simmering.
Mixed herbs
Infuse the liquid with herbal aroma that carries into the meat.
Mace
Adds a warm, spiced aroma to the marinade.

Swap the mace

How well each one fits the dish's main ingredients (butter, vinegar, parsley, onion, carrot):

  1. Thymefits better
  2. Tarragonfits better
  3. Celeryfits better
  4. Macethe original

Fit is the average pairing score against butter, vinegar, parsley, onion, carrot. 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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