Why it works: Venison and pepper work together. They rank in the top 28% of all ingredient pairs, and cooks put them together in 955 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
A Venison Pasty
Ingredients
Directions
Bone the neck and breast of venison.
Season the meat with pepper and coarse sea salt to taste.
Cut the breast into two or three pieces, avoiding cutting the fat of the neck if possible.
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.
Photo for illustrative purposes only · Contact us to use it
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 + peppertop 28% of all pairsSmell alikelowCooked together955 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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