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Venison Haunch

A roasted venison haunch larded with bacon, cooked with water and red wine, seasoned with salt and cayenne pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Venison and red wine work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 167 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Venison Haunch

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Prepare the venison as you would mutton.

  2. Place it in a baking pan and lard with a little bacon.

  3. Add ½ pint of water and ⅓ cup of red wine.

  4. Season with salt and a little cayenne pepper.

Bake and serve

  1. Bake at 400°F (200°C) until cooked through.

  2. Serve with or without gravy.

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 + red winetop 12% of all pairs
    Smell alikelow
    Cooked together167 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Red wine + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together2,075 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Venison + peppertop 28% of all pairs
    Smell alikelow
    Cooked together955 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
The lean meat that forms the whole dish and sets its main texture and flavor.
Bacon
Larding adds fat that melts into the lean venison, keeping it moister during baking.
Red wine
Adds acidity and savory depth that flavors the meat and the pan juices.

The step that matters

Bake until cooked through. Venison haunch is very lean, so it dries out and toughens quickly if overbaked. Checking for doneness stops the meat before it loses moisture.

“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.

More venison haunch recipes

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