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Hashed Venison

A dish of sliced venison simmered in stock with onions, herbs, and a butter‑flour gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Hashed Venison

Ingredients

Directions

Prepare the stock

  1. Cut the venison into neat, thin slices resembling cutlets.

  2. Combine trimmings, onions, thyme, parsley, and stock in another stewpan.

  3. Boil the mixture slowly for two hours.

  4. Strain the mixture and skim off the fat.

Make the gravy

  1. Melt butter in a stewpan.

  2. Add enough flour to absorb the butter.

  3. Stir over heat for a few minutes.

  4. Add the strained liquid from the venison.

  5. Bring the mixture to a boil while stirring.

  6. Strain through a fine sieve into another stewpan.

Warm and serve

  1. Arrange the venison in a stewpan and add any leftover gravy and stock.

  2. Sprinkle the venison with pepper and salt.

  3. Cover the meat with a round piece of paper to retain steam while warming.

  4. Simmer the venison for five minutes to heat.

  5. Arrange the venison around the dish.

  6. Pour the warmed gravy into the center of the dish.

  7. Bring to a boil.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

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

  4. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Venison
Forms the main meat, warmed gently in gravy so it stays tender and moist.
Onions
Add sweetness and savoury depth to the stock that flavours the gravy.
Butter
Provides fat that carries flavour and, with flour, forms the base of the gravy.
Flour
Absorbs the butter and thickens the stock into a smooth gravy.
Stock
Supplies the liquid that becomes the body and savoury flavour of the gravy.

The step that matters

Bring the gravy to a boil while stirring. Flour thickens liquid only as its starch swells in heat; stirring keeps it dispersed so lumps do not form in the gravy.

Swap the onion

How well each one fits the dish's main ingredients (venison, pepper, thyme, parsley, butter, flour):

  1. Shallotfits better
  2. Carrotfits better
  3. Parsnipfits better
  4. Onionthe original

Fit is the average pairing score against venison, pepper, thyme, parsley, butter, flour. 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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