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Venison, Hashed, Rich

A venison hash simmered in wine, mutton stock, brown sauce, and spices, served with croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Nutmeg and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,686 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Venison, Hashed, Rich

Ingredients

Directions

Prepare

  1. Make brown sauce No. 2.

  2. Add a glass of wine to ½ cup of strong mutton stock.

  3. Pour this mixture over the sliced venison and season with nutmeg, cloves, and cayenne.

  4. Cover and let it sit for an hour.

Heat and serve

  1. Heat the venison in the sauce until hot throughout.

  2. Serve garnished with croutons, placing one on top with a skewer.

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. Nutmeg + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  2. Venison + muttontop 11% of all pairs
    Smell alikemoderate
    Cooked together279 recipes

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

  3. Wine + clovetop 15% of all pairs
    Smell alikelow
    Cooked together2,958 recipes

    Shared aroma: cis-isoeugenol (clove, spicy).

  4. Wine + nutmegtop 21% of all pairs
    Smell alikelow
    Cooked together3,356 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Sauce + nutmegtop 23% of all pairs
    Smell alikelow
    Cooked together2,244 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Venison
Lean meat that stays moist and tender when sliced, soaked, and gently reheated in the sauce.
Mutton stock
Adds savory meaty flavor and liquid that keeps the sliced meat moist.
Wine
Adds acidity and aromatic depth that brightens the flavor of the meat and sauce.
Brown sauce
Adds rich, roasted, savory body and flavor to the liquid coating the venison.

The step that matters

Heating the venison in the sauce until hot throughout. Sliced meat is lean and dries out and toughens when overheated. Gentle heat warms it evenly while keeping it juicy and tender.

Swap the nutmeg

How well each one fits the dish's main ingredients (venison, mutton, wine, sauce, clove):

  1. Rosemaryfits about as well
  2. Gingerfits about as well
  3. Cinnamonfits about as well
  4. Nutmegthe original

Fit is the average pairing score against venison, mutton, wine, sauce, clove. 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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