Name: Neck and Shoulder of Venison
Ingredients: Neck and shoulder of venison; Thin paste; Greased paper; Venison sauce

Why it works: Venison and sauce work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 208 recipes. The science ↓

Neck and Shoulder of Venison

Ingredients

Neck and shoulder of venison
Thin paste
Greased paper
Venison sauce

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

Prepare the neck and shoulder of venison as you would for a haunch.
Cover the meat with a thin paste.
Place greased paper over the paste.

Roast and serve

Roast in a moderate oven at 350°F (175°C) for 2.5 to 3 hours, depending on size.
Serve with venison sauce.

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.

Venison + saucetop 26% of all pairs

Smell alikelow

Cooked together208 recipes

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

What each ingredient does

Neck and shoulder of venison: Forms the main meat that is roasted and served as the dish.
Thin paste: Covers the meat to help protect its surface during the long roast.

“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.