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Venison

A stew of venison with red wine, ketchup, browning sauce, onion, and anchovy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Ketchup and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Venison

Ingredients

Directions

Prepare

  1. In a stewpan, combine venison, red wine, ketchup, browning sauce, onion, and anchovy.

Cook

  1. Bring to a boil, then add the venison.

  2. Heat thoroughly, then pour into a soup dish.

Serve

  1. Serve with sippets and garnish with red cabbage or currant jelly.

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. Ketchup + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Sauce + anchovytop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Ketchup + anchovytop 2% of all pairs
    Smell alikestrong
    Cooked together479 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Red wine + clovetop 8% of all pairs
    Smell alikemoderate
    Cooked together849 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. Venison + red winetop 12% of all pairs
    Smell alikelow
    Cooked together167 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Venison
Forms the main body of the stew, becoming tender as it heats through in the liquid.
Red wine
Adds acidity and depth of flavour to the braising liquid.
Browning sauce
Deepens the colour of the stew and adds a savoury, roasted flavour.
Ketchup
Adds sweetness and acidity that balance the savoury meat and wine.
Anchovy
Contributes savoury depth, rounding out the flavour without tasting distinctly fishy.

The step that matters

Bring to a boil, then add the venison. Venison is lean, and a hard, vigorous boil tightens and toughens its proteins. Adding the meat and then keeping the liquid at a gentle heat lets the pieces stay tender.

Swap the clove

How well each one fits the dish's main ingredients (venison, red wine, ketchup, sauce, onion, anchovy):

  1. Garlicfits better
  2. Capersfits better
  3. Celeryfits better
  4. Clovethe original

Fit is the average pairing score against venison, red wine, ketchup, sauce, onion, anchovy. 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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