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 ↓
Haunch of Venison Roasted, a l’aNGLAISE
Ingredients
Directions
Saw off the shank bone and remove the sinew.
Pare away the dark dry skin from the skirt and the dried surface from the under part.
Cover the haunch with a large sheet of buttered paper.
Place a covering of flour and water paste, about ½ inch thick, over the buttered paper.
Envelope the whole with two large sheets of cartridge paper and fasten with string.
Place the venison on a cradle spit or a common spit for roasting.
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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