Name: Roast Venison
Ingredients: venison; 1 ounce butter for each pound; sherry wine

Why it works: Butter and wine are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 8,645 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Roast Venison

Ingredients

venison
1 ounce butter for each pound
sherry wine

Directions

Handle and process the venison as you would beef.
Add 1 ounce of butter for each pound of venison in the roasting pan.
Make gravy the same way, but replace 1 quart of water with sherry wine.

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.

Photo for illustrative purposes only · Contact us to use it

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.

Butter + winetop 13% of all pairs

Smell alikemoderate

Cooked together8,645 recipes

Shared aroma: 2-furfurylthiol (coffee, roasted).
Butter + sherrytop 14% of all pairs

Smell alikemoderate

Cooked together3,505 recipes

Shared aroma: ethyl octanoate (fruity, wine).
Venison + buttertop 16% of all pairs

Smell alikemoderate

Cooked together957 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Venison + sherrytop 26% of all pairs

Smell alikelow

Cooked together42 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Venison + winetop 27% of all pairs

Smell alikelow

Cooked together189 recipes

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