Why it works: Venison and sauce work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 208 recipes. The science ↓
Roast Saddle of Venison
Ingredients
Directions
The book says “a good hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Wash the saddle of venison thoroughly.
Season with coarse sea salt and black pepper.
Roast in a hot oven at 400°F (200°C), turning and basting frequently.
Cook until medium, avoiding overcooking.
Serve with jelly sauce on very hot dishes.
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 + saucetop 26% of all pairsSmell alikelowCooked together208 recipes
-
Pepper + saucetop 27% of all pairsSmell alikelowCooked together15,303 recipes
Shared aroma: ethanol (alcoholic, ethereal).
-
Venison + peppertop 28% of all pairsSmell alikelowCooked together955 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Pepper and sauce barely smell alike, yet cooks put them together in 15,303 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
You might also like
Roast Venison20 recipes
Venison Pasty7 recipes
Tomato Soup526 recipes
Brown Bread461 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.