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Collared Venison

A venison roast rolled and tied, baked with bay leaves and butter, then preserved in clarified butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Collared Venison

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 the venison

  1. Remove the bone, sinew, and skin from the venison.

  2. Spread fine bacon fat on the meat and season it.

  3. Roll the meat tightly and tie it with collaring tape.

Bake

  1. Place it in a large deep pan with bruised bay leaves and fresh butter.

  2. Cover the pan with coarse sea salt and bake at 400°F (200°C) for five hours.

Preserve and serve

  1. Drain the meat and place it in a large preserving pot or wide-mouthed jar.

  2. Cover the meat with fresh clarified butter and seal the jar tightly.

  3. To serve, turn it out of the pot and decorate with branches of bay leaves or holly.

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
Forms the main body of the dish, providing the meat that is rolled, baked and preserved.
Fine bacon fat
Adds fat and moisture to the lean venison, softening its texture as it bakes.
Fresh butter
Adds richness and moisture during the long bake, helping keep the meat from drying out.
Clarified butter
Seals the cooked meat under a layer of fat, helping it keep when stored.

The step that matters

Sealing the jar tightly. Clarified butter is used to keep air away from the cooked meat. If the jar is not sealed tightly, air can reach the meat and encourage spoilage, so the seal matters for keeping the dish.

“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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