Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Roast Haunch of Venison
Ingredients
Directions
The book says “a hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Choose a haunch with clear, bright, thick fat.
Wash the haunch in warm water and dry it well with a cloth.
Butter a sheet of white paper and place it over the fat of the venison.
Place the venison in a deep baking dish with a little boiling water.
Cover the venison with a coarse paste made of flour and water, about ½ inch thick.
Lay a thickness of coarse paper over the paste.
Roast
Cook in a moderate oven at 350°F (175°C) for four hours or less, depending on the size of the haunch.
Twenty minutes before it is done, increase the heat.
Remove the paste and paper.
Dredge the joint with flour.
Baste the joint well with butter until browned.
Serve
Garnish the knuckle-bone with a frill of white paper.
Serve the haunch with gravy made from its own drippings, with the fat removed.
Serve with currant jelly.
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.
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Venison + curranttop 13% of all pairsSmell alikelowCooked together443 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Venison + buttertop 16% of all pairsSmell alikemoderateCooked together957 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Butter + curranttop 17% of all pairsSmell alikemoderateCooked together7,856 recipes
Shared aroma: isoamyl acetate (banana, pear).
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Flour + curranttop 26% of all pairsSmell alikelowCooked together8,077 recipes
Butter and flour barely smell alike, yet cooks put them together in 124,287 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
What each ingredient does
- Haunch of venison
- Is the main meat; its thick fat bastes the joint and keeps the lean meat moist during roasting.
- Flour
- Forms the coarse paste that encloses the joint, and dredging it helps the surface brown.
- Butter
- Adds fat for basting, helping the surface brown and develop a rich flavour.
The step that matters
Remove the paste and paper before browning. The paste and paper protect the meat during the long roast, but the surface must be exposed and basted with fat so it can brown. Leaving them on prevents browning and flavour development.
Swap the currant
How well each one fits the dish's main ingredients (venison, butter, flour):
- Raisinfits about as well
- Currantthe original
- Red currantfits about as well
- Lemonfits less well
Fit is the average pairing score against venison, butter, flour. 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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