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Curried Venison

A venison dish cooked with tomatoes, onions, curry paste, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Tomato and rice match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,065 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Curried Venison

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare

  1. Cut the venison into pieces.

Combine and bake

  1. In a bowl, combine the chopped tomatoes, flour, onions, curry paste, sugar, apple, rice, and milk.

  2. Place the mixture in a paper bag and seal it.

  3. Cook in a moderate oven at 350°F (175°C) for 45 minutes.

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. Tomato + ricetop 6% of all pairs
    Smell alikestrong
    Cooked together3,065 recipes

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

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  4. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Apple + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

What each ingredient does

Venison
Lean meat that provides the main protein and body of the curry.
Onions
Soften and sweeten as they cook, building a savoury base for the sauce.
Flour
Thickens the liquid into a smooth, cohesive sauce.
Milk
Adds moisture and mellows the sharpness of the curry spices.
Rice
Absorbs liquid and thickens the sauce as it cooks.
Apple
Adds natural sweetness and body to balance the spices.

The step that matters

Sealing the paper bag. A tightly sealed bag traps steam and moisture, so the mixture cooks gently in its own liquid. If the seal leaks, the sauce can dry out or scorch before the meat is tender.

Swap the apple

How well each one fits the dish's main ingredients (venison, tomato, flour, onion, sugar, rice, milk):

  1. Avocadofits better
  2. Cherryfits better
  3. Coconutfits better
  4. Applethe original

Fit is the average pairing score against venison, tomato, flour, onion, sugar, rice, milk. 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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