Skip to main content
Main

Curried Venison a LA Baroda

A venison dish simmered with apples, onions, carrots, curry powder, and a sauce of butter, broth, and red currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
Jump to recipe ↓

Why it works: Lime and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 3,491 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Curried Venison a LA Baroda

Ingredients

Directions

Prepare the vegetables

  1. Slice the apples without peeling them.

  2. Fry the sliced apples with the onion and carrot in 1 ounce of butter until slightly browned.

  3. Drain the vegetables.

  4. Place them in a stew-pan with a small bouquet of savory herbs.

  5. Moisten with ½ pint of mutton broth and stew until tender.

  6. Rub the mixture through a fine wire sieve to create a puree.

Make the curry sauce

  1. Mix ½ tablespoon curry powder with ½ ounce butter in a stew-pan.

  2. Add 2 teaspoons lime or lemon juice, the vegetable puree, and 1 teaspoon red currant jelly.

  3. Add more mutton broth if needed to achieve a nice sauce consistency.

  4. Stir the sauce over the fire.

Finish and serve

  1. Add slices of cooked venison and stew gently for about 20 minutes.

  2. Season with pepper and coarse sea salt to taste.

  3. Dish up and garnish with lemon rings, fried bread croutons, and fried apple rings.

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. Lime + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together3,491 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  3. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  4. Carrot + limetop 6% of all pairs
    Smell alikestrong
    Cooked together646 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Lime + red curranttop 9% of all pairs
    Smell alikestrong
    Cooked together59 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Sour cooking apples
Break down into the puree, giving the sauce body and a tart, fruity flavour.
Spanish onion
Browns in butter and cooks down into the puree, adding savory sweetness and depth.
Red carrot
Cooks down into the puree, adding body, mild sweetness and color to the sauce.
Curry powder
Blooms in warm butter to release its aromatic spices, flavouring the whole sauce.
Mutton broth
Moistens the vegetables and sets the sauce consistency, adding savory meaty flavour.
Red currant jelly
Adds sweetness and gloss, balancing the acidity of the lime or lemon juice.

The step that matters

Rubbing the vegetables through a fine sieve. Pushing the stewed apples, onion and carrot through a fine sieve breaks down their fibres into a smooth puree. Skipping or rushing this leaves a grainy sauce that will not thicken evenly or feel silky on the palate.

Swap the apple

How well each one fits the dish's main ingredients (butter, onion, carrot, mutton, lime, red currant, pepper):

  1. Lemonfits better
  2. Cherryfits better
  3. Orangefits better
  4. Applethe original

Fit is the average pairing score against butter, onion, carrot, mutton, lime, red currant, pepper. 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.

You might also like

Brown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesLemon SauceLemon Sauce236 recipesCarrot SoupCarrot Soup134 recipes