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Sauce

Venison Sauce

A sauce for venison made with red currant jelly, fresh cream, and Poivrade Sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and sauce are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Venison Sauce

Ingredients

Directions

Prepare

  1. Prepare Poivrade Sauce for game as previously described.

  2. Dissolve the red-currant jelly.

Finish the sauce

  1. Mix the dissolved jelly with the fresh cream.

  2. Add the cream and jelly mixture to the sauce away from the fire.

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. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Currant + creamtop 32% of all pairs
    Smell alikelow
    Cooked together1,829 recipes
  3. Currant + saucetop 35% of all pairs
    Smell alikelow
    Cooked together628 recipes

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

What each ingredient does

Red-currant jelly
Adds sweetness and a fruity tartness that balances the rich game flavour.
Fresh cream
Adds fat and body, giving the sauce a smoother, rounder texture.

The step that matters

Add the cream and jelly mixture away from the fire. Cream can curdle or separate when it meets a very hot liquid. Removing the pan from the heat before adding it lets the cream blend in gently and keeps the sauce smooth.

Swap the currant

How well each one fits the dish's main ingredients (cream, sauce):

  1. Avocadofits better
  2. Strawberryfits better
  3. Coconutfits better
  4. Currantthe original

Fit is the average pairing score against cream, sauce. 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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