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Hashed Venison

A hash of thinly sliced venison cooked with onions, herbs, and a butter‑flour gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Hashed Venison

Ingredients

Directions

Prepare the stock

  1. In another stewpan, combine trimmings, onions, thyme, parsley, and stock.

  2. Boil slowly for 2 hours.

  3. Strain the mixture.

  4. Skim off the fat.

Cook the venison

  1. Lay the venison slices in a stewpan.

  2. Add the stock or gravy.

  3. Sprinkle with pepper and salt.

  4. Cover with a round piece of paper to retain steam.

Make the gravy and serve

  1. Melt the butter in a stewpan. Add enough flour to absorb it. Stir for a few minutes.

  2. Add the strained liquid from the venison.

  3. Bring to a boil while stirring.

  4. Simmer the venison for about 5 minutes to heat through.

  5. Arrange the venison on a dish.

  6. Pour the gravy over the venison.

  7. Serve.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Venison
Is the main protein, cooked gently in stock so the slices stay moist and tender.
Onions
Break down during the long simmer, adding sweetness and body to the stock.
Butter
Carries flavour and, with flour, forms the roux that thickens the gravy.
Flour
Binds with melted butter to form a roux that thickens the gravy.
Stock
Provides the cooking liquid and the savoury base for both the venison and the gravy.

The step that matters

Skim off the fat. Fat left in the strained stock makes the gravy greasy and can keep it from having a clean, rich flavour. Removing it before thickening gives a smoother sauce.

Swap the onion

How well each one fits the dish's main ingredients (venison, pepper, thyme, parsley, butter, flour):

  1. Shallotfits better
  2. Carrotfits better
  3. Parsnipfits better
  4. Onionthe original

Fit is the average pairing score against venison, pepper, thyme, parsley, butter, flour. 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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