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Venison Patties

Venison patties made from leftover roast venison, moistened with sherry or gravy, served with wine jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Venison and sherry work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 42 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Venison Patties

Ingredients

Directions

Prepare the filling

  1. Finely mince the leftover roast venison.

  2. Moisten the minced venison with sherry or gravy.

Warm and serve

  1. Warm the mixture in a chafing dish.

  2. Fill small pastry shells with the venison mixture.

  3. Serve with wine jelly.

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. Venison + sherrytop 26% of all pairs
    Smell alikelow
    Cooked together42 recipes

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

  2. Venison + winetop 27% of all pairs
    Smell alikelow
    Cooked together189 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Sherry + winetop 32% of all pairs
    Smell alikemoderate
    Cooked together0 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

What each ingredient does

Leftover roast venison
Provides the main meaty base that the rest of the filling is built around.
Sherry or gravy
Adds moisture and savory depth so the minced meat does not taste dry.
Wine jelly
Adds sweetness and acidity that contrast with the rich, savory meat.

The step that matters

Warm the mixture gently. Minced meat that has already been cooked can dry out and toughen when reheated too hot or too long. Gentle warming in a chafing dish keeps the moistened filling soft and juicy.

“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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