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Hashed Venison

A savory hash of thinly sliced venison, brown sauce, gravy, port wine, fat, hot stock, and currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Port wine and currant work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 356 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Hashed Venison

Ingredients

Directions

Prepare

  1. Cut and trim thin slices of venison, both fat and lean.

  2. Prepare a brown sauce using the bones from the venison.

Make the hash

  1. Add the sliced venison to the sauce along with the gravy from the meat and the port wine.

  2. In a stewpan, place the fat pieces and cover them with hot stock.

Serve

  1. Once the hash is ready, serve it in a hot dish using a slotted spoon.

  2. Remove the fat from the stewpan and sprinkle it over the hash.

  3. Serve with currant jelly.

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. Port wine + curranttop 9% of all pairs
    Smell alikemoderate
    Cooked together356 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

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

  3. Venison + curranttop 13% of all pairs
    Smell alikelow
    Cooked together443 recipes

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

  4. Sauce + port winetop 24% of all pairs
    Smell alikelow
    Cooked together424 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Venison + saucetop 26% of all pairs
    Smell alikelow
    Cooked together208 recipes

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, whose lean slices give the hash its body and the fat adds richness.
Port wine
Adds sweetness and depth to the sauce, rounding out its flavour.
Currant jelly
Adds sweetness and acidity that contrast with the rich, savoury meat.

The step that matters

Add the venison to the sauce. Adding the sliced venison to the sauce while it is hot and simmering is what cooks the thin slices gently. If the sauce is boiling hard or the meat is left too long, thin slices toughen and dry out, so keep the heat moderate.

Swap the currant

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

  1. Currantthe original
  2. Red currantfits about as well
  3. Plumfits less well
  4. Applefits less well

Fit is the average pairing score against venison, sauce, 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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