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Venison Roasted

Roasted venison covered with salt pork, served with currant jelly and a simple salad.

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

  1. Wipe the venison clean with a cloth and cold water.

  2. Cover the venison with strips of salt pork.

Roast and serve

  1. Roast the venison like beef or mutton, allowing 12 to 15 minutes per pound.

  2. Serve with currant jelly and a simple salad.

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 + curranttop 13% of all pairs
    Smell alikelow
    Cooked together443 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Venison + porktop 18% of all pairs
    Smell alikelow
    Cooked together243 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Pork + curranttop 34% of all pairs
    Smell alikelow
    Cooked together468 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

What each ingredient does

Venison
Lean meat that forms the main body of the dish and carries its flavor.
Salt pork
Adds fat that bastes the lean venison, keeping it moister and adding savory flavor as it roasts.
Currant jelly
Adds sweetness and acidity that balance the richness and gamey taste of the meat.

The step that matters

Roasting time per pound. Venison is very lean, so it dries out and toughens quickly when overcooked. Checking doneness early and allowing for the meat's weight helps keep it juicy and tender.

Swap the currant

How well each one fits the dish's main ingredients (venison, pork):

  1. Red currantfits about as well
  2. Applefits about as well
  3. Currantthe original
  4. Pumpkinfits less well

Fit is the average pairing score against venison, pork. 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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