Name: Venison, Shoulder Of, Roast
Ingredients: shoulder of venison; thin slices of mutton fat; greased paper; flour; water

Why it works: Venison and mutton work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 279 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Venison, Shoulder Of, Roast

Ingredients

Directions

Ensure the shoulder of venison is not separated from the neck until the meat is cold and stiff.
Hang the shoulder in a cool, airy place and check it twice a day, wiping away any moisture.
Cover the shoulder with thin slices of mutton fat.
Wrap the shoulder in greased paper, then in a stiff paste made from flour and water, and again in greased paper.
Hang it before a clear fire and roast for about 1 hour and 45 minutes.
Serve like a haunch with the same accompaniments.

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.

Venison + muttontop 11% of all pairs

Smell alikemoderate

Cooked together279 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Venison + flourtop 28% of all pairs

Smell alikelow

Cooked together667 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Mutton + flourtop 29% of all pairs

Smell alikelow

Cooked together2,695 recipes

Shared aroma: hexanal (grass, green).