Name: Haunch of Venison
Ingredients: haunch of venison; red wine; currant jelly

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 ↓

Haunch of Venison

Ingredients

haunch of venison
red wine
currant jelly

Directions

Carve the haunch by cutting crosswise down to the bone.
Turn the platter so the knuckle is farthest from you.
Insert the knife point and cut down as far as possible.
Slice the venison thinly and serve with a special sauce made of red wine and currant jelly.
Always serve on warm plates and keep the platter over a hot-water dish.

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 + red winetop 12% of all pairs

Smell alikelow

Cooked together167 recipes

Shared aroma: decanal (soap, orange peel).
Venison + curranttop 13% of all pairs

Smell alikelow

Cooked together443 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Red wine + curranttop 14% of all pairs

Smell alikelow

Cooked together113 recipes

Shared aroma: ethyl cinnamate (sweet, balsamic).