Skip to main content
Main

Stewed Venison

A stew of venison loin chops simmered in water with salt, finished with a brown butter‑flour gravy and port wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Flour and butter 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 ↓

Stewed Venison

Ingredients

Directions

Prepare the meat

  1. Remove all fat and skin from the chops.

  2. Place the chops in a stew pan with hot water and salt.

  3. Simmer until the meat is tender but not falling off the bones.

Make the roux

  1. Melt the butter in a frying pan, then stir in the flour.

  2. Heat slowly until the mixture is a delicate brown.

  3. Blend enough gravy into the flour mixture to achieve a cream-like consistency.

Finish and serve

  1. Stir the mixture into the stew while boiling.

  2. Add the port wine and simmer for 2 minutes.

  3. Serve hot with currant jelly.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + port winetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,499 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Flour + port winetop 21% of all pairs
    Smell alikelow
    Cooked together1,167 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

Loin chops
Provide the meat that becomes tender during slow simmering.
Flour
Thickens the butter and gravy mixture into a smooth, cream-like sauce.
Butter
Carries the flour and adds richness as the roux is browned.
Port wine
Adds sweetness and depth of flavour to the finished stew.

The step that matters

Heating the flour and butter slowly. Flour thickens best when cooked gently; heating too fast can scorch it or leave it pasty, and the mixture must be stirred so it browns evenly before it is blended into the stew.

“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.

More venison stew recipes

Cold 7 See all 73 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes