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Venison, Hashed

A dish of sliced venison simmered in mutton gravy with butter and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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, Hashed

Ingredients

Directions

Prepare the meat and gravy

  1. Cut the meat from the bones into neat slices.

  2. If there is enough gravy, place the meat in it.

  3. If not, put bones and trimmings in a stewpan with 2 cups of mutton gravy and stew gently for 1 hour.

  4. Strain the gravy.

Thicken and finish

  1. Melt butter and flour in the stewpan until brown.

  2. Add the strained gravy and bring to a boil.

  3. Skim and strain again.

  4. When slightly cool, add the venison slices.

  5. Place the stewpan by the fire until simmering.

  6. Serve immediately.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

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

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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
Forms the main meat, whose slices provide the body and bulk of the hash.
Mutton gravy
Supplies moisture and savory flavor, so the meat is held in a rich sauce.
Butter
Adds fat and nutty flavor, and browns with the flour to build color and taste.
Flour
Thickens the gravy as a roux when cooked with the butter until brown.

The step that matters

Melt butter and flour until brown. Cooking the flour in fat until brown thickens the gravy evenly and removes raw flour taste. Stirring keeps it from scorching or forming lumps when the gravy is added.

“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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