Name: Hashed Venison
Ingredients: venison; gravy; mutton fat; port wine; sugar

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

Warm the hashed venison with its own gravy or some unseasoned gravy until heated through, but do not boil.
If there is no fat left, cut slices of mutton fat and place them in a pan with a little port wine and sugar.
Simmer the mixture until dry, then add it to the hash.
Serve very hot with a good gravy sauce in a tureen.

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.

Venison + port winetop 10% of all pairs

Smell alikelow

Cooked together239 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Venison + muttontop 11% of all pairs

Smell alikemoderate

Cooked together279 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Mutton + port winetop 17% of all pairs

Smell alikemoderate

Cooked together344 recipes

Shared aroma: ethyl caproate (fruity, apple peel).
Port wine + sugartop 24% of all pairs

Smell alikelow

Cooked together805 recipes

Shared aroma: guaiacol (smoky, sweet).
Venison + sugartop 33% of all pairs

Smell alikelow

Cooked together186 recipes

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