Why it works: Venison and currant work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 443 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓
Venison Roasted
Ingredients
Directions
Prepare and roast
Wipe the venison clean with a cloth and cold water.
Roast the venison like beef or mutton, allowing 12 to 15 minutes per pound.
Serve
Serve with currant jelly and a simple salad.
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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Venison + curranttop 13% of all pairsSmell alikelowCooked together443 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Venison
- The main meat; its lean texture is what the roasting time is set around.
- Currant jelly
- Adds sweetness and acidity that balance the rich, gamey flavour of the meat.
The step that matters
Roasting time per pound. Venison is very lean, so it dries out quickly if overcooked. Judging by weight and time, and checking that it is done before it dries, helps keep the meat moist.
“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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