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Venison — Continued

A sauce of anchovies, oysters, wine, ketchup, and milk served over cooked venison with fried bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Venison — Continued

Ingredients

Directions

Make the sauce

  1. In a saucepan, cook the anchovies until dissolved.

  2. Add oysters with their liquor, red wine, ketchup, and milk; bring to a boil.

Finish and serve

  1. Add the cooked Venison slices and heat through without boiling.

  2. Serve the Venison on a dish with fried bread around it and pour the sauce over.

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. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Oyster + venisontop 12% of all pairs
    Smell alikemoderate
    Cooked together47 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Red wine + venisontop 12% of all pairs
    Smell alikelow
    Cooked together167 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Oyster + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,545 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Oyster + ketchuptop 15% of all pairs
    Smell alikemoderate
    Cooked together318 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Anchovies
Melt into the sauce, adding savory depth and a salty, umami background.
Oysters
Add briny, savory flavor and a soft texture that blends into the sauce.
Red wine
Adds acidity and aromatic depth to the sauce.
Ketchup
Adds sweetness and tang that balances the salty anchovies and oysters.
Milk
Mellows the sauce and gives it a smooth, creamy body.
Venison
Provides the lean, rich meat that the sauce is served over.

The step that matters

Heating the venison without boiling. Boiling the sauce once milk is in can cause it to curdle and separate, and overcooked meat turns dry and tough. Keeping it at a gentle heat preserves a smooth sauce and tender slices.

“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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