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Stewed Shoulder of Venison

A slow‑cooked venison shoulder wrapped in mutton fat, simmered in beef and mutton stock, finished with a wine‑rice flour gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and allspice match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 6,395 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Stewed Shoulder of Venison

Ingredients

Directions

Prepare the venison

  1. Season the venison shoulder with cayenne, salt, mace, and allspice.

  2. Lay thin slices of mutton fat over the shoulder, roll it tightly, and bind it.

Stew and serve

  1. Place it in a vessel nearly its size and cover it with stock.

  2. Stew slowly for 3 to 4 hours, turning it halfway through.

  3. Serve with gravy thickened with rice flour and mixed with wine, seasoned to taste.

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. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  2. Mace + allspicetop 7% of all pairs
    Smell alikemoderate
    Cooked together3,189 recipes

    Shared aroma: methyleugenol (clove, spice).

  3. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Mutton + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together2,373 recipes

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

  5. Beef + ricetop 10% of all pairs
    Smell alikemoderate
    Cooked together2,265 recipes

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

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

What each ingredient does

Venison shoulder
Forms the main body of the dish and becomes tender through long, slow stewing.
Mutton fat
Bastes the lean venison as it cooks, adding moisture and richness.
Stock
Provides the liquid that gently cooks the meat and forms the base of the gravy.
Rice flour
Thickens the cooking liquid into a smooth gravy.
Claret or port wine
Adds acidity and depth of flavour to the gravy.

The step that matters

Stewing slowly and turning the meat. Long, gentle heat breaks down the tough connective tissue in the shoulder, so the meat becomes tender. Turning it halfway helps it cook evenly, since only the part touching the liquid cooks fully.

Swap the mace

How well each one fits the dish's main ingredients (venison, pepper, allspice, mutton, beef, rice, flour):

  1. Turmericfits better
  2. Nutmegfits better
  3. Marjoramfits better
  4. Macethe original

Fit is the average pairing score against venison, pepper, allspice, mutton, beef, rice, 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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