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Venison

Venison simmered in a sauce of Port wine, veal broth, shallots, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Venison

Ingredients

Directions

Make the sauce

  1. Melt butter in a pan, add flour and chopped shallots, cook over low heat for 10 minutes.

  2. Add Port wine, veal broth, lemon peel, Cayenne pepper, salt, and lemon juice to the mixture.

  3. Bring to a boil and cook for 15 minutes, then strain the sauce over the venison.

Cook the venison

  1. Combine sliced venison in a stewpan.

  2. Simmer the venison gently in boiling water until thoroughly hot.

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 + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Shallot + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together2,523 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Flour + shallottop 6% of all pairs
    Smell alikestrong
    Cooked together2,081 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Shallot + port winetop 9% of all pairs
    Smell alikemoderate
    Cooked together380 recipes

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

  5. Venison + port winetop 10% of all pairs
    Smell alikelow
    Cooked together239 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Venison
Is the main meat, which becomes tender and flavourful as it simmers.
Flour
Thickens the butter and shallot base into a smooth sauce.
Butter
Carries the shallots as they cook and adds richness to the sauce.
Port wine
Adds sweetness and depth, and its acidity balances the rich sauce.
Veal broth
Supplies the liquid body of the sauce and savoury depth.

The step that matters

Strain the sauce over the venison. Boiling the sauce for 15 minutes reduces and thickens it; if it is not hot enough or thickened, it will not coat the meat well. Keep the venison gently simmering so it heats through without toughening.

“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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