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Venison Stew with Vegetables

A hearty stew of venison and vegetables thickened with a butter‑flour paste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and parsley 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 ↓

Venison Stew with Vegetables

Ingredients

Directions

Make the stew

  1. In a pot, combine venison, onions, carrot, celery, cloves, and parsley.

  2. Add enough water to cover the ingredients and bring to a boil.

  3. Reduce heat and simmer until the venison is tender.

Thicken and serve

  1. In a separate bowl, mix butter and flour to create a paste.

  2. Stir the paste into the stew to thicken it.

  3. Season with salt and pepper to taste, then serve.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

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, which becomes tender through long, gentle simmering.
Flour
Combined with butter to form a paste that thickens the stew's liquid.
Butter
Mixed with flour to form a paste, adding richness to the thickened sauce.
Onions
Break down during simmering, adding sweetness and body to the broth.

Swap the clove

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

  1. Thymefits better
  2. Marjoramfits better
  3. Capersfits better
  4. Clovethe original

Fit is the average pairing score against venison, onion, carrot, celery, parsley, butter, flour. 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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