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Venison

Venison cooked with butter, flour, gravy, salt, pepper, and port wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Venison and port wine work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 239 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Venison

Ingredients

Directions

Prepare

  1. Chop the venison very fine.

Cook the venison

  1. Melt the butter in a frying pan.

  2. Dredge the butter with flour.

  3. Brown the mixture.

  4. Add the minced venison.

  5. Stir with a fork until cooked.

Make the stew

  1. In a saucepan, combine venison gravy, salt, and pepper.

  2. Add the cooked venison.

  3. Let it stew for 30 minutes.

  4. Stir in the port wine; serve.

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. Venison + port winetop 10% of all pairs
    Smell alikelow
    Cooked together239 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + port winetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,499 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Venison + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together957 recipes

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

  5. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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 body of the stew, providing savoury flavour and substance.
Butter
Adds fat for richness and carries flavour while the mixture browns.
Flour
Coats the meat and browns with the butter, helping to thicken the stew.
Port wine
Adds sweetness and depth of flavour to the finished stew.

The step that matters

Brown the mixture. Flour cooked in butter must brown until nutty without burning. Undercooked flour tastes raw and pasty, while scorched flour turns bitter and dark.

“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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