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Game Stewed in Wine

A stew of game meat cooked slowly with truffles or mushrooms, seasoning, and wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pheasant and truffle work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 133 recipes. Both carry octanal, which smells fat, soap. The science ↓

Game Stewed in Wine

Ingredients

Directions

  1. Cut the game into joints or bone it.

  2. In a pot, combine the game with truffles or mushrooms.

  3. Add seasoning and wine according to your taste.

  4. Cook slowly until the game is tender and infused with flavor.

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. Pheasant + truffletop 14% of all pairs
    Smell alikelow
    Cooked together133 recipes

    Shared aroma: octanal (fat, soap).

  2. Truffle + winetop 21% of all pairs
    Smell alikelow
    Cooked together344 recipes

    Shared aroma: 3-ethylphenol (must).

  3. Pheasant + winetop 29% of all pairs
    Smell alikelow
    Cooked together70 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

Game (pheasant)
Provides the meat, which turns tender and succulent during slow cooking as its connective tissue breaks down.
Truffles or mushrooms
Contribute earthy, savory aroma that deepens the flavor of the stew.
Wine
Adds acidity and aromatic compounds that help flavor the meat and the cooking liquid.

The step that matters

Cook slowly until the game is tender. Tough cuts of game need low, gentle heat over time to break down connective tissue. Rushing with high heat leaves the meat dry and chewy.

“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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