Name: Roast Venison
Ingredients: venison roast; flour; water; gravy; currant jelly

Why it works: Venison and currant work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 443 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Roast Venison

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Preheat your oven to 350°F (175°C).
Make a paste with flour and water and cover the venison roast with it.
Roast the venison as you would beef.
Remove the paste when the roast is done.
Serve the venison with gravy and currant jelly.

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.

Photo for illustrative purposes only · Contact us to use it

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 + curranttop 13% of all pairs

Smell alikelow

Cooked together443 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Flour + curranttop 26% of all pairs

Smell alikelow

Cooked together8,077 recipes
Venison + flourtop 28% of all pairs

Smell alikelow

Cooked together667 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).