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Hash Venison

Hash Venison is a dish of sliced venison simmered in thickened gravy, optionally with carrot and herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Carrot and arrowroot match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 164 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Hash Venison

Ingredients

Directions

Prepare the hash

  1. In a clean saucepan, arrange the venison slices and pour the gravy over them. Let the venison stand for at least 10 minutes.

  2. Place the saucepan near the fire and slowly bring it to a boil. Serve the hash immediately in a hot dish.

Make the plain version

  1. For a plain version, boil the venison bones with mutton cutlets, carrot, herbs, and water until reduced by one third. Strain the liquid, cool it, skim off the fat, and heat the gravy.

  2. Thicken the gravy with arrowroot or brown roux, and mix in the sauce. Serve on fried bread if desired.

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 + arrowroottop 8% of all pairs
    Smell alikestrong
    Cooked together164 recipes

    Shared aroma: coumarin (sweet, hay).

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

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

  3. Venison + arrowroottop 35% of all pairs
    Smell alikelow
    Cooked together8 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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, and its thin slices cook gently in the warm gravy.
Brown gravy
Provides the moisture and rich savory flavor that bind the hash together.
Arrowroot or brown roux
Thickens the liquid so the sauce clings to the meat instead of running off.

The step that matters

Bringing the hash to a boil. Heating slowly keeps the thin venison slices tender, while a hard boil can toughen the meat and break the thickened sauce.

Swap the carrot

The recipe marks carrot as optional. How well each one fits the dish's main ingredients (venison, arrowroot):

  1. Shallotfits better
  2. Turnipfits better
  3. Beetrootfits better
  4. Carrotthe original

Fit is the average pairing score against venison, arrowroot. 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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