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Haunch of Venison Roasted, a l’ANGLAISE

A roasted haunch of venison prepared with butter, flour, and water, wrapped in paper and string.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Haunch of Venison Roasted, a l’ANGLAISE

Ingredients

Directions

Prepare the haunch

  1. Saw off the shank-bone and remove the sinew.

  2. Pare away the dark dry skin from the skirt and the dried surface of the under part.

Wrap the haunch

  1. Cover the haunch with a large sheet of buttered paper.

  2. Place a covering of flour and water paste about ½ inch thick over the paper.

  3. Envelope the whole with two large sheets of cartridge paper and fasten with string.

Roast

  1. Place the venison on a spit for roasting.

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.

  1. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Venison + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together957 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Venison + flourtop 28% of all pairs
    Smell alikelow
    Cooked together667 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Venison haunch
The main cut of meat, which is roasted whole and carries the dish's flavour and texture.
Butter
Adds fat and richness, helping the paper-wrapped meat stay moist and gently flavoured.
Flour
Mixed with water into a thick paste that forms a protective casing around the wrapped meat.

The step that matters

Wrapping the haunch in the flour and water paste. The paste should be about ½ inch thick so it insulates the meat and slows surface drying. A thin or uneven covering lets the lean venison dry out and toughen 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.

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