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Haunch of Venison Roasted, a l’ANGLAISE

A haunch of venison roasted on a spit, wrapped in buttered paper and a flour and water paste, then salted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Venison and flour work together. They rank in the top 28% of all ingredient pairs, and cooks put them together in 667 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Haunch of Venison Roasted, a l’ANGLAISE

Ingredients

Directions

Prepare the haunch

  1. Saw off the shank-bone.

  2. Remove the sinew.

  3. Pare away the dark dry skin from the skirt.

  4. Pare away the dried surface underneath.

Wrap for roasting

  1. Cover the haunch with a large sheet of buttered paper.

  2. Place a covering of flour and water paste about ½ inch thick over the paper.

  3. Envelope the whole with two large sheets of cartridge paper.

  4. Secure with string.

Roast and finish

  1. Place the venison on a spit and roast for 4 to 4.5 hours.

  2. Twenty minutes before done, remove the paste and paper.

  3. Sprinkle a little salt over the haunch.

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.

  1. Venison + flourtop 28% of all pairs
    Smell alikelow
    Cooked together667 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Venison haunch
Forms the main body of the roast, so its size sets the cooking time.
Flour and water paste
Forms a thick protective crust that shields the meat from direct heat and dries out.

The step that matters

Twenty minutes before done, remove the paste and paper.. Removing the wrapping late lets the surface brown and crisp in the dry heat. Removing it too early can dry out the meat, and leaving it on too long prevents browning.

“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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