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Roast Venison Soup

A hearty soup made from a roasted venison bone, water, vegetables, spices, butter, flour, red wine, and toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Roast Venison Soup

Ingredients

Directions

Make the broth

  1. Break up the venison bone and place it in a soup pot with 4 quarts of water, carrots, onions, pepper, salt, and cloves.

  2. Boil for 3 hours, then strain the mixture.

Finish the soup

  1. In a separate bowl, batter the butter with the flour and stir it into the soup.

  2. Let the soup boil once, then add the red wine.

Serve

  1. Place the diced toasted bread in the bottom of a tureen and pour the soup over it.

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. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  4. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  5. Clove + red winetop 8% of all pairs
    Smell alikemoderate
    Cooked together849 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

What each ingredient does

Venison bone
Releases flavour and gelatin into the water as it simmers, giving the broth body.
Butter
Enriches the soup with fat, adding richness and a smooth mouthfeel.
Flour
Combined with butter, it thickens the soup slightly and gives it body.
Red wine
Adds acidity and depth of flavour once added near the end of cooking.

The step that matters

Adding the butter and flour mixture. Flour stirred directly into hot liquid clumps. Kneading it into the butter first, then stirring it in while the soup is at a simmer, helps it disperse evenly and thicken smoothly.

Swap the onion

How well each one fits the dish's main ingredients (venison, carrot, pepper, clove, butter, flour, red wine):

  1. Shallotfits better
  2. Parsnipfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against venison, carrot, pepper, clove, butter, flour, red 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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