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A Haunch or Neck of Venison

A venison stew cooked with cauliflower, cabbage, turnips, beetroot, and cream, served with melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Venison and cabbage work together. They rank in the top 23% of all ingredient pairs, and 22 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare the venison

  1. Lay the venison in coarse sea salt for a week.

Cook

  1. Boil the venison in a floured cloth, allowing 15 minutes per pound.

  2. In a separate pot, boil cauliflower, white cabbage, turnips, and beetroot in milk and water.

  3. Mash the turnips with cream and a little butter.

Serve

  1. In a serving dish, layer the cauliflower, mashed turnips, boiled cabbage, and beetroot as desired.

  2. Serve with melted butter on the side 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 aroma chemistry they share, and how many recipes mention both.

  1. Venison + cabbagetop 23% of all pairs
    Aroma overlaplow
    Mentioned together22 recipes

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

  2. Cauliflower + cabbagetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together305 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Turnip + beetroottop 2% of all pairs
    Aroma overlapstrong
    Mentioned together335 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Cabbage + turniptop 3% of all pairs
    Aroma overlapstrong
    Mentioned together897 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Cauliflower + turniptop 3% of all pairs
    Aroma overlapstrong
    Mentioned together286 recipes

    Shared aroma: coumarin (sweet, hay).

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 carries the rich, gamey flavour of the stew.
Turnips
Mash to a smooth, thick texture and add gentle sweetness.
Cream
Adds fat and richness, giving the mashed turnips a smooth, silky texture.
Butter
Adds fat and flavour, enriching the mash and the side of melted butter.
Milk
Adds moisture and mild sweetness to the vegetables as they boil.

Flavor stand-ins for the cabbage

How well each one fits the dish's main ingredients (venison, flour, milk, cauliflower, turnip, beetroot, cream):

  1. Broccolibetter flavor fit
  2. Horseradishbetter flavor fit
  3. Asparagusbetter flavor fit
  4. Cabbagethe original

Fit is the average pairing score against venison, flour, milk, cauliflower, turnip, beetroot, cream. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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