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Hash of Cold Venison

A savory hash made from cold venison, bones, trimmings, butter, flour, and currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Hash of Cold Venison

Ingredients

Directions

Prepare the stock

  1. Cut the meat from the bones.

  2. Crack the bones.

  3. Place the bones and trimmings in a saucepan with enough water to cover them.

  4. Stew until the water is reduced by half.

  5. Strain the liquid.

Finish the hash

  1. Add pieces of butter rolled in flour and currant jelly to the strained liquid.

  2. Once it boils, add the cut venison.

  3. Cook for five minutes before serving.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Venison + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together957 recipes

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

  4. Butter + curranttop 17% of all pairs
    Smell alikemoderate
    Cooked together7,856 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  5. Flour + curranttop 26% of all pairs
    Smell alikelow
    Cooked together8,077 recipes

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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 and flavour of the hash.
Butter rolled in flour
Flour thickens the liquid as the butter melts into it, giving body to the sauce.
Currant jelly
Adds sweetness and a fruity tang that balances the rich meat.

The step that matters

Adding the butter and flour to the strained liquid. Flour needs to be whisked into hot liquid and brought to a boil to thicken fully and avoid lumps; the butter adds richness and gloss to the sauce.

Swap the currant

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

  1. Raisinfits about as well
  2. Currantthe original
  3. Red currantfits about as well
  4. Lemonfits less well

Fit is the average pairing score against venison, 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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