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Different Sorts of Sauce for Venison

A simple sauce made by simmering red wine and sugar or vinegar and sugar to create a sweet‑tart glaze for venison.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Red wine and vinegar work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 575 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Different Sorts of Sauce for Venison

Ingredients

Directions

  1. Simmer red wine and sugar over low heat for 5-6 minutes.

  2. Alternatively, simmer vinegar and sugar until it thickens to a syrup.

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. Red wine + vinegartop 10% of all pairs
    Smell alikemoderate
    Cooked together575 recipes

    Shared aroma: sotolon (curry, maple).

  2. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Red wine + sugartop 32% of all pairs
    Smell alikelow
    Cooked together864 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Red wine
Provides liquid and acidity that gives the sauce its base flavour.
Sugar
Adds sweetness and, as it reduces, helps thicken the sauce into a syrup.
Vinegar
Adds sharp acidity that balances the sweetness of the sugar.

The step that matters

Simmering until it thickens. Over-reducing sugar can turn it dark and bitter, while under-reducing leaves the sauce thin. Gentle, low heat lets the liquid evaporate and the sugar concentrate into a syrupy consistency without scorching.

“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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