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Venison Gravy

Venison gravy made by boiling venison with other meats, thickened with scorched flour, seasoned with spices, sugar, and wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Venison and mutton work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 279 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Venison Gravy

Ingredients

Directions

  1. Boil the venison with a little mutton, beef, or any other meat for nearly one day.

  2. Let it rest overnight.

  3. Remove the fat in the morning.

  4. Thicken the gravy with scorched flour.

  5. Add spices and sugar to taste, along with as much wine as you prefer.

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. Venison + muttontop 11% of all pairs
    Smell alikemoderate
    Cooked together279 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Venison + winetop 27% of all pairs
    Smell alikelow
    Cooked together189 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Flour + winetop 28% of all pairs
    Smell alikelow
    Cooked together6,435 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Venison + flourtop 28% of all pairs
    Smell alikelow
    Cooked together667 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Venison
Forms the main body and rich meaty flavor of the gravy as it simmers.
Scorched flour
Thickens the gravy and adds a toasted, browned flavor.
Wine
Adds acidity and aromatic depth to balance the rich meat.

The step that matters

Remove the fat in the morning. Fat that is left on after the long overnight rest rises and sets on the surface, making the gravy greasy. Skimming it while cold removes most of it cleanly.

“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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