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Hashed Venison

A stew of thinly sliced venison cooked with onions, herbs, stock, 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 venison

  1. Cut the venison into neat thin slices resembling cutlets.

  2. Arrange the venison in a stewpan and add the leftover gravy or stock.

  3. Sprinkle with pepper and salt, cover with a paper to retain steam, and warm.

Make the gravy

  1. In another stewpan, combine trimmings, onions, thyme, parsley, and stock; boil slowly for 2 hours.

  2. Strain the mixture and skim off the fat.

  3. Melt butter in a stewpan, add enough flour to absorb it, and stir for a few minutes.

  4. Add the strained liquid from the venison and bring to a boil while stirring.

Serve

  1. Simmer the venison for about 5 minutes to heat, then arrange it on a dish.

  2. Pour the gravy over the venison and 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
Forms the main body of the dish, giving it its meaty flavour and texture.
Onions
Add sweetness and savoury depth to the stock that becomes the gravy.
Butter
Enriches the gravy and, with flour, forms the base that thickens it.
Flour
Thickens the gravy when cooked in butter to form a roux.
Stock
Supplies the liquid for the gravy, carrying flavour and moisture into the dish.

The step that matters

Adding the strained liquid to the roux. Adding liquid to the butter and flour roux while stirring prevents lumps and lets the starch swell evenly, giving a smooth, thickened gravy.

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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