Name: Venison Baden-baden
Ingredients: haunch or leg of venison; lard; sherry; winter apples; currant sauce or sauce poivrade

Why it works: Sherry and apple work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 395 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Venison Baden-baden

Ingredients

Directions

Lard the venison with larding needles and marinate for 24 hours.
Roast the venison, basting it with sherry.
Once cooked, glaze the venison to achieve a nice color.
Pass stewed winter apples through a fine sieve.
Serve the apples with currant sauce or sauce poivrade.

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.

Sherry + appletop 8% of all pairs

Smell alikemoderate

Cooked together395 recipes

Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
Sherry + curranttop 11% of all pairs

Smell alikemoderate

Cooked together393 recipes

Shared aroma: ethyl cinnamate (sweet, balsamic).
Apple + curranttop 12% of all pairs

Smell alikelow

Cooked together1,918 recipes

Shared aroma: isoamyl acetate (banana, pear).
Venison + curranttop 13% of all pairs

Smell alikelow

Cooked together443 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Venison + sherrytop 26% of all pairs

Smell alikelow

Cooked together42 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).