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Roast Venison

A roasted leg of venison served with a sauce made from shank, beef, onion, and currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Roast Venison

Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Roast Venison

Ingredients

Directions

Roast the venison

  1. Roast the leg of venison for 1 hour if served on blazes, or 2 hours if on hot plates.

  2. Remove the dry skin with your fingers.

  3. Turn the spit very often.

  4. Baste with flour, butter, and red wine frequently until done.

Make the sauce

  1. In a saucepan, combine the shank of venison, cracked bone, beef, onion with cloves, pepper, and coarse sea salt.

  2. Add 2 quarts of water and boil gently for 3 hours.

  3. Strain the mixture.

  4. Add the drippings from the venison.

  5. Incorporate ¼ pound of butter, 2 tablespoons of flour, 1 teacup of red wine, and 1 teacup of currant jelly. Stir well.

  6. Let it boil for about 5 minutes.

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.

  1. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Red wine + clovetop 8% of all pairs
    Smell alikemoderate
    Cooked together849 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  4. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Venison leg
Forms the main roast, with its lean meat cooking to tender, savoury slices.
Butter
Adds fat and richness, and helps the basting drippings brown on the roast and sauce.
Flour
Thickens the sauce and helps the basting mixture brown on the roast.
Red wine
Adds acidity and depth of flavour to the basting and the sauce.
Currant jelly
Adds sweetness and a fruity tang that balances the rich meat.

The step that matters

Let it boil for about 5 minutes after adding the flour and butter. Flour thickens only when its starch is heated enough to swell, so the sauce needs a full boil to reach a smooth, properly thickened texture rather than a floury or thin one.

Swap the clove

How well each one fits the dish's main ingredients (venison, flour, butter, red wine, beef, onion, pepper):

  1. Thymefits better
  2. Garlicfits better
  3. Rosemaryfits better
  4. Clovethe original

Fit is the average pairing score against venison, flour, butter, red wine, beef, onion, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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