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Hashed Venison

A dish of leftover venison warmed with its own gravy, mixed with mutton fat, port wine, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Venison and port wine work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 239 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Hashed Venison

Ingredients

Directions

Prepare

  1. Warm the leftover venison with its own gravy until heated through, but do not boil.

  2. If there is no fat left, cut slices of mutton fat and place them in a pan over low heat.

Make the sauce and serve

  1. Add port wine and sugar to the mutton fat and simmer until the mixture is dry.

  2. Combine the mutton fat mixture with the warmed venison and 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. Venison + port winetop 10% of all pairs
    Smell alikelow
    Cooked together239 recipes

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

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

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

  3. Mutton + port winetop 17% of all pairs
    Smell alikemoderate
    Cooked together344 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  4. Port wine + sugartop 24% of all pairs
    Smell alikelow
    Cooked together805 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Venison + sugartop 33% of all pairs
    Smell alikelow
    Cooked together186 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Leftover venison
Forms the main body of the dish and carries its flavour.
Gravy from venison
Adds moisture and savoury depth while keeping the meat from drying out.
Mutton fat
Adds richness and fat, helping the dish carry flavour and feel smooth.
Port wine
Adds acidity and fruity aroma, and concentrates as it simmers.
Sugar
Adds sweetness that balances the wine and savoury meat.

The step that matters

Simmer the port and sugar with the mutton fat until dry. Simmering reduces the wine so its sugars and flavour concentrate. If it is left too wet, the sauce stays thin and can dilute the venison. Stop once the mixture is dry, as stated.

“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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