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Haunch of Doe Venison

A roasted haunch of doe venison wrapped in paper and coated with a flour‑water paste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Haunch of Doe 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.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Brush the venison with melted butter, applying it thickly.

  3. Sprinkle the venison generously with coarse sea salt.

  4. Cover the venison with two sheets of paper.

  5. Roll out a thick paste of flour and water and place it over the venison.

  6. Add four more sheets of paper on top and tie it tightly.

Roast and finish

  1. Roast the venison for 2.5 hours, basting it well to prevent the paper from burning.

  2. Remove the paper covering the venison.

  3. Remove the flour‑water paste.

  4. Baste the venison with butter.

  5. Dust the venison with flour.

  6. Sprinkle the venison with salt.

  7. Serve the venison hot with gravy underneath, avoiding pouring gravy over the meat.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Venison + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together957 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

Venison haunch
Forms the main roasted meat, whose lean texture is protected by the paper and paste wrapping.
Butter
Adds moisture and richness to the surface, promoting browning and a golden finish.

The step that matters

Basting while the paper protects the meat. Basting keeps the paper and surface moist so it does not scorch over the long roast, while the paper and flour paste slow heat reaching the lean meat, helping it stay juicy.

“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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