Why it works: Currant and port wine work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 356 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓
For Roasting
Ingredients
Directions
Ensure the venison is well hung and clean.
Remove the skin from the top part of the venison.
Spread butter and plenty of coarse sea salt over the meat.
Cover the venison with pastry and secure it with four or five sheets of paper tied with string.
Roast gently until nearly done, about 10 minutes before finishing, remove the paper.
Allow the meat to brown gradually and baste with a mixture of flour and butter.
Serve with warm currant jelly and gravy mixed with a little Port wine.
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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Currant + port winetop 9% of all pairsSmell alikemoderateCooked together356 recipes
Shared aroma: ethyl cinnamate (sweet, balsamic).
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Venison + port winetop 10% of all pairsSmell alikelowCooked together239 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + port winetop 13% of all pairsSmell alikemoderateCooked together1,499 recipes
Shared aroma: ethyl octanoate (fruity, wine).
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Venison + curranttop 13% of all pairsSmell alikelowCooked together443 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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
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