Why it works: Venison and red currant work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 81 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓
Particulars of the Dinner
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Roast
Roast the haunch of venison for three hours at 350°F (175°C).
Baste the meat regularly to keep it moist.
Remove the paper covering half an hour before serving, if used.
Serve
Serve with red currant jelly and plain gravy.
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.
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Venison + red curranttop 17% of all pairsSmell alikelowCooked together81 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Haunch of venison
- Is the main cut of meat, so its slow roasting sets the dish's texture and moistness.
- Red currant jelly
- Adds sweetness and acidity that balance the rich, gamey flavour of the meat.
- Plain gravy
- Adds moisture and savoury depth to the meat and its juices.
The step that matters
Basting the meat regularly. Venison is lean, so it can dry out during a long roast. Regular basting moistens the surface and helps keep the meat 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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