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Venison, Jugged.

Venison, a dish cooked in a jug with stock, wine, roux, and served with lemon and croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and red currant work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 309 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Venison, Jugged.

Oven, in the book's wordsA gentle oven

Ingredients

Directions

Prepare

  1. Cut the venison into pieces and marinate as for Roast Hare.

Make the gravy

  1. In a pot, combine the stock, marinated meat, and seasoning.

  2. Bring the mixture to a boil.

  3. Cook until tender in a jar set in boiling water or a gentle oven.

  4. Remove the meat and strain the gravy.

  5. Thicken the gravy with the roux.

  6. Add the wine to the gravy after it has boiled and been skimmed.

Serve

  1. Pour the gravy over the meat.

  2. Garnish with cut lemons and croutons spread with dissolved 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. Lemon + red curranttop 12% of all pairs
    Smell alikemoderate
    Cooked together309 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

    Shared aroma: decanal (soap, orange peel).

  3. Red wine + red curranttop 12% of all pairs
    Smell alikemoderate
    Cooked together89 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  4. Venison + meattop 15% of all pairs
    Smell alikemoderate
    Cooked together126 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Venison + red curranttop 17% of all pairs
    Smell alikelow
    Cooked together81 recipes

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

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

What each ingredient does

Venison
Is the main meat, which becomes tender through long, gentle cooking in liquid.
Stock no. 5
Forms the liquid base of the gravy and carries the flavour of the meat.
Brown roux
Thickens the gravy so it coats the meat.
Red wine
Adds acidity and depth of flavour to the finished gravy.

The step that matters

Cook until tender in a jar set in boiling water or a gentle oven. Gentle, indirect heat lets the tough connective tissue in venison break down slowly. A hard boil would toughen the meat and make the gravy cloudy, so the cook should keep the liquid just below a simmer.

Swap the lemon

How well each one fits the dish's main ingredients (venison, meat, red wine, red currant):

  1. Currantfits better
  2. Plumfits better
  3. Raspberryfits better
  4. Lemonthe original

Fit is the average pairing score against venison, meat, red wine, red currant. 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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