Why it works: Venison and flour work together. They rank in the top 28% of all ingredient pairs, and cooks put them together in 667 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓
Venison, Haunch Of, Roast
Ingredients
Directions
Hang the haunch of venison in a cool place for up to 2 weeks in summer or 1 month in autumn, wiping it daily with flour and dusting with pepper.
When ready to roast, wash the venison with warm water and dry it with a clean cloth.
Cover the haunch with a sheet of buttered paper, then spread a paste of flour and water half an inch thick over it.
Cover this with a stronger paper and tie it securely with string.
Roast the venison in front of a clear fire for about 3.5 hours.
A quarter hour before serving, remove the paper and paste, flour the meat, and move it closer to the fire to brown.
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 + flourtop 28% of all pairsSmell alikelowCooked together667 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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