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Venison

A roasted venison joint seasoned and cooked in the oven with optional port wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Venison and port wine work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 239 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Venison

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Trim the joint of all skin and nerves.

  2. Roll the joint in flour and cover it with fat ham, bacon, or dripping.

  3. Season according to taste and add port wine if desired.

Roast

  1. Seal the joint in a bag, leaving plenty of space in the oven.

  2. Cook in a moderate oven (300°F / 150°C) for 1¼ hours for a 3-pound joint, 2½ hours for a 7-pound joint, or 4 hours for a 14-15 pound joint.

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 + port winetop 10% of all pairs
    Smell alikelow
    Cooked together239 recipes

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

  2. Venison + hamtop 14% of all pairs
    Smell alikemoderate
    Cooked together85 recipes

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

  3. Ham + port winetop 21% of all pairs
    Smell alikelow
    Cooked together163 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  4. Flour + port winetop 21% of all pairs
    Smell alikelow
    Cooked together1,167 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Venison + flourtop 28% of all pairs
    Smell alikelow
    Cooked together667 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Venison joint
Is the main meat, cooked slowly so it stays tender and moist.
Flour
Coats the surface so the outside browns and forms a light crust.
Fat ham, bacon, or dripping
Covers the joint with fat that bastes the meat and helps it brown.
Port wine
Adds sweetness and depth of flavour to the meat and its juices.

The step that matters

Cooking time for the joint's weight. Cooking time depends on the joint's weight, so the time must match the weight given. Venison is lean, and overcooking dries it out, so check the weight before setting the timer.

“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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