Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Hashed VENISON-or hURUN Ka Gosh Ka Hash
Ingredients
Directions
If you have enough venison gravy, use it to warm up the hash.
Cut the remaining venison into slices.
Put the slices into water and stew gently for an hour.
In a separate pan, melt some butter.
Add enough flour to absorb the butter and stir well to create a roux.
Combine the roux with the gravy and heat until thickened.
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.
-
Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Venison + buttertop 16% of all pairsSmell alikemoderateCooked together957 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
-
Venison + flourtop 28% of all pairsSmell alikelowCooked together667 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
More venison hash recipes
You might also like
Roast Venison20 recipes
Venison Pasty7 recipes
Tomato Soup526 recipes
Brown Bread461 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.