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Venison

Roasted haunch of venison covered with paste and tied, basted with butter, cooked at 300°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Venison and butter work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 957 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Venison

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Preheat oven to 300°F (150°C).

  2. Cover the haunch of venison with paste and tie it with pack-thread.

  3. Baste the joint with butter as soon as it is placed in the oven.

  4. Roast a 12 to 18-pound haunch for 3 to 3.5 hours, or a 20 to 25-pound haunch for about 4.5 hours.

  5. Remove the paste, string, and paper 15 minutes before it is done.

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together957 recipes

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

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

What each ingredient does

Venison haunch
Forms the main meat of the dish, and its size sets the roasting time.
Butter
Adds moisture and richness to the surface while the joint roasts.

The step that matters

Removing the paste, string, and paper 15 minutes before done. Leaving the paste on until the end keeps the surface protected during the long roast, but removing it shortly before finishing lets the outside brown and crisp. Timing this removal too early or too late changes both the browning and how well the meat is protected.

“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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