Why it works: Venison and peas work together. They rank in the top 10% of all ingredient pairs, and 37 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓
The recipe
Ingredients
Directions
Prepare
Season the venison pieces with black pepper and coarse sea salt.
Fry the venison in a pan until browned.
Stew and serve
Transfer the venison to a stewpan and add mutton broth and green peas or French beans.
Stew all ingredients together until tender.
Skim off excess fat and serve hot.
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.
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Venison + peastop 10% of all pairsAroma overlapmoderateMentioned together37 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Venison + muttontop 4% of all pairsAroma overlapstrongMentioned together279 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Mutton + peastop 6% of all pairsAroma overlapstrongMentioned together598 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Pepper + muttontop 7% of all pairsAroma overlapmoderateMentioned together5,442 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
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Pepper + peastop 8% of all pairsAroma overlapmoderateMentioned together5,331 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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 stew, becoming tender with slow simmering.
- Green peas or french beans
- Add bulk, sweetness and fresh vegetable texture to the stew.
- Mutton broth
- Adds moisture and savoury flavour to the stewing liquid.
The step that matters
Frying the venison until browned. Browning creates savoury flavour through the Maillard reaction on the meat surface. Pale meat added to the stew gives a flatter, less rich taste.
“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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