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Stewed Venison

Stewed venison steaks rolled with a breadcrumb and pork stuffing, simmered in stock and finished with a flour‑butter gravy and sherry or port.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stewed Venison

Ingredients

Directions

Prepare the steaks

  1. Spread a thin layer of stuffing made with bread crumbs, minced onion, parsley, pepper, salt, and chopped pork over the venison steaks.

  2. Roll each steak separately and tie them with a cord.

Stew and finish the gravy

  1. Stew the rolled steaks in boiling water or stock.

  2. Thicken the gravy with a mixture of flour and butter.

  3. Add 1-2 tablespoons of sherry or port to the gravy.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  4. Onion + porktop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

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

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 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 steaks
Form the main meat that is rolled around the stuffing and becomes tender during stewing.
Bread crumbs
Absorb juices in the stuffing, giving it a moist, cohesive texture.
Flour
Thickens the gravy so it becomes smooth and clings to the meat.
Butter
Adds richness and helps bind the flour into the gravy.

The step that matters

Thicken the gravy with flour and butter. Cooking flour and butter together into a roux before adding liquid prevents lumps and lets starch swell evenly, giving a smooth, stable gravy.

Swap the onion

How well each one fits the dish's main ingredients (venison, bread, parsley, pepper, pork, flour, butter):

  1. Shallotfits better
  2. Potatofits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against venison, bread, parsley, pepper, pork, flour, butter. 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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