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Hash Venison

Hash Venison is a dish of sliced venison simmered in thickened brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Carrot and bread are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Hash Venison

Ingredients

Directions

Make the hash

  1. In a clean saucepan, arrange the venison slices and pour the gravy over them.

  2. Let the venison stand for at least 10 minutes.

  3. Place the saucepan near the fire and slowly bring it to a boil.

  4. Serve the hash immediately in a hot dish.

Plain version

  1. For a plain version, boil venison bones with mutton cutlets, carrot, herbs, and water until reduced by one third.

  2. Strain the liquid, cool it, skim off the fat, and heat the gravy.

  3. Thicken the gravy with arrow-root or brown roux, mix in the sauce, and 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. Carrot + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together1,628 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Venison + breadtop 17% of all pairs
    Smell alikemoderate
    Cooked together116 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

Venison
Provides the main meat, which stays tender when it is thin and heated gently.
Strong thickened brown gravy
Supplies most of the liquid, moisture and savoury flavour of the hash.
Arrow-root or brown roux
Thickens the liquid as it heats, giving the gravy body and a smooth coating.

The step that matters

Bring the hash to a boil slowly. Heating gently keeps thin venison slices from toughening and stops the thickened gravy from breaking or turning thin and grainy.

Swap the carrot

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

  1. Tomatofits better
  2. Shallotfits better
  3. Onionfits better
  4. Carrotthe original

Fit is the average pairing score against venison, bread. 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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