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Hash Venison

Hash Venison is a dish of sliced venison simmered in thickened gravy, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Carrot and arrowroot match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 164 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Hash Venison

Ingredients

Directions

Prepare the venison

  1. Arrange the venison slices in a clean saucepan and pour the gravy over them. Let stand for 10 minutes.

Make the stock

  1. For a plain version, boil the bones of the venison with mutton cutlets, carrot, and herbs in water or broth until reduced by one third.

  2. Strain the liquid, cool it, and skim off the fat. Heat the gravy and thicken it with arrowroot or brown roux.

Cook and serve

  1. Place the saucepan near the fire and slowly bring to a boil. Serve immediately in a hot-water dish.

  2. Mix in the sauce and serve on fried bread if desired.

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. Carrot + arrowroottop 8% of all pairs
    Smell alikestrong
    Cooked together164 recipes

    Shared aroma: coumarin (sweet, hay).

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

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

  3. Mutton + carrottop 18% of all pairs
    Smell alikelow
    Cooked together1,878 recipes

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

  4. Venison + carrottop 26% of all pairs
    Smell alikelow
    Cooked together169 recipes

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

  5. Mutton + arrowroottop 30% of all pairs
    Smell alikelow
    Cooked together46 recipes

    Shared aroma: octanal (fat, soap).

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

What each ingredient does

Venison
Provides the main meat flavour and the tender slices that make up the hash.
Brown gravy
Supplies the savoury body and colour of the sauce that coats the meat.
Arrowroot or brown roux
Thickens the liquid so the sauce clings to the meat instead of running thin.
Mutton cutlets
Add rich meaty flavour to the stock when boiled with the venison bones.

The step that matters

Bringing the venison to a boil. Boiling meat quickly toughens its proteins and can make thin slices dry and chewy. Heating slowly keeps the venison tender and the sauce smooth.

Swap the arrowroot

How well each one fits the dish's main ingredients (venison, mutton, carrot):

  1. Turnipfits better
  2. Potatofits better
  3. Onionfits better
  4. Arrowrootthe original

Fit is the average pairing score against venison, mutton, carrot. 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.

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