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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) · 5 ingredients
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Why it works: Pepper and carrot match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Hash Venison

Ingredients

Directions

Prepare

  1. In a clean saucepan, arrange the venison slices.

  2. Pour the gravy over the venison and let it stand for at least 10 minutes.

Heat and serve

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

  2. Serve the hash immediately in a hot-water dish.

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. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Venison + hamtop 14% of all pairs
    Smell alikemoderate
    Cooked together85 recipes

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

  3. Venison + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together957 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 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
Forms the meaty base of the hash, giving the dish its main texture and flavour.
Brown gravy
Supplies the moisture and savoury body that binds the hash together.

The step that matters

Bring the hash slowly to a boil. Heating gently lets the thin venison slices warm through without toughening. Rapid, high heat can make the meat firm and dry, and can scorch the gravy against the pan.

Swap the carrot

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

  1. Onionfits about as well
  2. Capsicumfits about as well
  3. Potatofits about as well
  4. Carrotthe original

Fit is the average pairing score against venison, pepper, ham, butter. 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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