Skip to main content
Main

Haricot of Venison

A stew of venison neck cutlets simmered with roots and reduced cooking liquid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Haricot of Venison

Ingredients

Directions

  1. Cut the neck of venison into cutlets, thicker than for broiling.

  2. Cook the cutlets as you would a mutton haricot.

  3. Strain the cooking liquid, skim off the fat, and reduce it to a glaze.

  4. Add the roots and sauce to the stewpan to enhance the flavor.

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 + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  2. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

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

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

  4. Venison + oniontop 22% of all pairs
    Smell alikelow
    Cooked together401 recipes

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

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

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

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

What each ingredient does

Neck of venison
Provides the main meat, whose cutlet thickness keeps it substantial after cooking.
Roots
Add sweetness, aroma and body to the sauce as they soften and release their flavor.
Liquid from cooking venison
Carries meat flavor, and reducing it to a glaze concentrates that flavor and gives body.

The step that matters

Reducing the strained liquid to a glaze. Skimming off the fat first keeps the glaze from tasting greasy and separating. Reducing slowly concentrates the flavor and gelatin, so the glaze thickens without scorching or becoming too salty.

Swap the onion

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

  1. Capsicumfits better
  2. Parsnipfits better
  3. Turnipfits better
  4. Onionthe original

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

More venison stew recipes

Cold 7 See all 73 →

You might also like

Carrot SoupCarrot Soup134 recipesRoast VenisonRoast Venison20 recipesVenison PastyVenison Pasty7 recipesTomato SoupTomato Soup526 recipes