Why it works: Venison and meat work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 126 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓
Venison Pie
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.
Boil the bones to make gravy.
Season the venison and distribute the fat and lean meat in a pie dish lined with crust.
Pack the venison tightly and cover with a lid of crust.
Bake at 300°F (150°C) for four hours.
Optionally, jug the venison for two to three hours to tenderize it before placing it in the pie.
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.
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Venison + meattop 15% of all pairsSmell alikemoderateCooked together126 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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