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Curried Venison

A slow‑cooked venison dish with tomatoes, onions, curry paste, apple, rice, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Tomato and rice match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,065 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Curried Venison

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Cut up the venison into pieces.

  2. In a bowl, combine the tomatoes, flour, onions, curry paste, sugar, apple, rice, and milk.

  3. Place the mixture in a paper bag and seal it.

Cook

  1. Cook in a moderate oven at 300°F (150°C) for 45 minutes.

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. Tomato + ricetop 6% of all pairs
    Smell alikestrong
    Cooked together3,065 recipes

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

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Apple + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

What each ingredient does

Venison
Forms the meat base, which becomes tender with slow, gentle cooking.
Tomatoes
Add moisture and acidity, helping build the body of the sauce.
Flour
Thickens the liquid as it heats, giving the sauce body.
Onions
Soften and turn sweet as they cook, adding depth of flavor.
Curry paste
Supplies the spice blend and aroma that define the dish.
Rice
Its starch absorbs liquid and thickens the mixture as it cooks.

The step that matters

Cooking in a sealed paper bag at low heat. Gentle, slow heat breaks down the connective tissue in lean meat so it becomes tender instead of tough. Sealing the bag traps steam and moisture, so the mixture stays saucy rather than drying out.

Swap the apple

How well each one fits the dish's main ingredients (venison, tomato, flour, onion, sugar, rice, milk):

  1. Avocadofits better
  2. Cherryfits better
  3. Coconutfits better
  4. Applethe original

Fit is the average pairing score against venison, tomato, flour, onion, sugar, rice, milk. 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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