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Hashed Venison

Hashed venison is a dish of sliced venison cooked with stock, onion, red currant jelly, claret, and served with fried forcemeat balls and bread sippets.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Hashed Venison

Ingredients

Directions

Prepare

  1. Slice the cold roast venison; if it is very lean, slice a little mutton fat.

  2. Make stock with bones and trimmings, or use mutton broth.

Make the sauce

  1. Combine ½ pint stock, onion, red currant jelly, pepper, salt, and claret in a pot.

  2. Boil the mixture together.

  3. Dredge the venison slices with flour.

  4. Warm the floured venison slices in the pan.

  5. Add a little lemon juice before serving.

Serve

  1. Cook the red currant jelly or prunes in stock, flavored with lemon juice.

  2. Serve the dish.

  3. Garnish with small fried forcemeat balls and fried bread sippets.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

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

  3. Red currant + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together267 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Red currant + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together309 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

Cold roast venison
Is the main meat, warmed through in the sauce rather than cooked again.
Red currant jelly
Adds sweetness and a fruity tartness that balances the savoury meat and wine.
Claret
Adds acidity and depth of flavour to the sauce as it reduces.
Stock
Provides the liquid base and savoury body of the sauce.
Flour (in the method)
Dusted on the venison slices to help thicken the sauce and help them brown lightly.

The step that matters

Warm the floured venison slices gently. The meat is already cooked, so prolonged or high heat toughens and dries it. Gentle warming keeps the slices tender and juicy in the sauce.

Swap the lemon

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

  1. Limefits about as well
  2. Plumfits about as well
  3. Lemonthe original
  4. Pumpkinfits about as well

Fit is the average pairing score against venison, mutton, onion, red currant, pepper, bread. 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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