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Mock Venison

A leg of mutton slowly simmered with pyroligneous acid, pepper, and sea salt, served with currant jelly or venison sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mock Venison

Ingredients

Directions

Prepare

  1. Hang the leg of mutton in a cool place for several days until it is ready to cook.

  2. Rub the mutton with ½ cup of pyroligneous acid and let it sit for 10 minutes.

  3. Wash the mutton thoroughly, trim off the knuckle and any offensive parts.

Cook

  1. Place the mutton in a close-fitting stewpot or thick iron saucepan with no additional liquid.

  2. Simmer over low heat for 4.5 to 5 hours, turning several times for even cooking.

  3. Season with pepper and coarse sea salt only.

  4. If the gravy reduces too much, add 2 tablespoons of boiling water or mutton gravy.

Serve

  1. Serve the meat in its own juices with currant jelly or sharp venison sauce on the side.

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. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

  2. Mutton + curranttop 27% of all pairs
    Smell alikelow
    Cooked together393 recipes

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

  3. Pepper + curranttop 28% of all pairs
    Smell alikelow
    Cooked together1,345 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

What each ingredient does

Leg of mutton
Is the main cut, becoming tender and moist through long, gentle simmering.
Pyroligneous acid
Adds a smoky, savoury flavour to the surface of the meat before cooking.

The step that matters

Simmering over low heat for 4.5 to 5 hours. Low, steady heat lets the tough connective tissue in the leg break down slowly into gelatin, giving tender meat. Heat that is too high can toughen the muscle fibres and dry the meat, and the pot must stay closed so moisture is kept in.

Swap the currant

How well each one fits the dish's main ingredients (mutton, pepper):

  1. Limefits better
  2. Lemonfits better
  3. Red currantfits better
  4. Currantthe original

Fit is the average pairing score against mutton, pepper. 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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