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Another Gravy for Venison

A simple venison gravy made by stewing venison trimmings in mutton broth and seasoning with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Venison and mutton work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 279 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Another Gravy for Venison

Ingredients

Directions

  1. Cut the venison trimmings into small pieces.

  2. Pour the mutton broth over the venison.

  3. Stew slowly for 2 hours.

  4. Add a little coarse sea salt to the gravy before serving.

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

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

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

What each ingredient does

Venison trimmings
Provide the meat that cooks down to flavour and body in the gravy.
Mutton broth
Serves as the cooking liquid that extracts flavour from the venison and forms the gravy.

“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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