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Venison Soy

Venison cooked in butter, currant jelly, Worcestershire sauce, parsley, and cream, served hot with toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Venison Soy

Ingredients

Directions

Cook the venison

  1. Heat the butter in a chafing dish until hot.

  2. Add the venison and cook until half done.

  3. Stir in the currant jelly, Worcestershire sauce, chopped parsley, salt, and pepper.

  4. Add the cream and cover closely.

  5. Cook for 8 to 10 minutes until the venison is done.

Serve

  1. Serve on very hot plates with strips of toast.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Venison + curranttop 13% of all pairs
    Smell alikelow
    Cooked together443 recipes

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

  5. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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

What each ingredient does

Venison
Is the main protein; thin slices cook quickly and stay tender when cooked gently.
Cream
Forms the sauce and adds richness and moisture that keeps the meat from drying out.
Currant jelly
Adds sweetness and body that balances the savoury flavour of the meat and sauce.
Worcestershire sauce
Adds savoury, tangy depth that rounds out the cream sauce.
Butter
Provides fat for initial cooking and adds rich flavour to the meat.

The step that matters

Cook until the venison is done, not longer. Thinly sliced venison is lean and cooks fast. Once covered with cream, it can overcook and turn tough, so check it at the end of the 8 to 10 minutes.

Swap the currant

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

  1. Lemonfits better
  2. Limefits better
  3. Red currantfits better
  4. Currantthe original

Fit is the average pairing score against butter, venison, sauce, parsley, pepper, cream. 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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