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 ↓
Hashed Venison
Ingredients
Directions
Warm the leftover venison with its own gravy in a pan over low heat until heated through, but do not boil.
If there is no fat left, cut slices of mutton fat and place them in a pan with a little port wine and sugar.
Simmer the mixture until it is dry, then add it to the warmed venison.
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.
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Venison + port winetop 10% of all pairsSmell alikelowCooked together239 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Venison + muttontop 11% of all pairsSmell alikemoderateCooked together279 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Butter + port winetop 13% of all pairsSmell alikemoderateCooked together1,499 recipes
Shared aroma: ethyl octanoate (fruity, wine).
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Venison + buttertop 16% of all pairsSmell alikemoderateCooked together957 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Butter + muttontop 16% of all pairsSmell alikemoderateCooked together3,781 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
- Leftover venison
- Forms the main body of the hash and is gently reheated so it stays tender.
- Mutton fat
- Supplies fat for richness and flavour when the venison has none left.
- Port wine
- Adds sweetness and depth as it reduces with the fat.
- Sugar
- Adds sweetness and helps the port reduce to a sticky coating.
The step that matters
Warm the venison gently without boiling. Boiling toughens meat proteins and makes them dry and stringy, so gentle low heat keeps the leftover venison tender and juicy.
“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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