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Venison, Jugged

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

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 place in a marinate.

  2. In a pot, combine stock, wine, and seasoning.

  3. Add the venison to the pot and cook until tender in a water bath or gentle oven.

Make the gravy

  1. Remove the meat and strain the gravy.

  2. Thicken the gravy with the roux and add the wine after boiling and skimming.

Serve

  1. Pour the gravy over the meat and garnish with lemon and croutons spread with 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 + red curranttop 17% of all pairs
    Smell alikelow
    Cooked together81 recipes

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

  5. Red wine + lemontop 19% of all pairs
    Smell alikemoderate
    Cooked together779 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

Venison
Forms the main body of the dish, becoming tender through slow, gentle cooking.
Brown roux
Thickens the gravy as its starch swells in the hot stock.
Red wine
Adds acidity and depth of flavour to the gravy.
Jelly
Adds sweetness and a fruity tang to the garnish croutons.

The step that matters

Thicken the gravy with the roux and add the wine after boiling and skimming.. Roux must be whisked into simmering liquid so starch swells evenly without lumps. Adding wine after boiling and skimming keeps its aroma bright rather than cooked off, and skimming removes foam and fat that would cloud the gravy.

Swap the lemon

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

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

Fit is the average pairing score against venison, 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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