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To Eoast Venison

A venison roast seasoned with vinegar, spices, and claret, baked with a flour paste and served with a sauce of venison scraps, claret, currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 21 ingredients
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Why it works: Marjoram and basil match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 688 recipes. Both carry terpineol, which smells pine, woody. The science ↓

To Eoast Venison

Ingredients

Directions

Prepare

  1. Wash the saddle of venison thoroughly in several waters.

  2. Rub it with vinegar, red pepper, and coarse sea salt.

  3. Lard with strips of salt pork rolled in seasoned bread crumbs.

  4. Season with sweet marjoram, sweet basil, and pepper.

  5. Rub the whole with currant jelly.

  6. Pour claret wine over it.

  7. Let it stand overnight.

Roast

  1. Cover the venison with a paste made of flour and water, half an inch thick.

  2. Cover with soft paper and secure with strings.

  3. Place in a dripping pan with claret, butter, and water, and baste often.

  4. Take off the paste and paper.

  5. Baste with butter.

  6. Dredge with flour to brown.

Make the sauce

  1. Boil scraps of venison with water, cloves, mace, nutmeg, salt, and cayenne until reduced to a pint.

  2. Skim off the fat and strain.

  3. Add currant jelly, claret, and butter rolled in flour.

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. Marjoram + basiltop 1% of all pairs
    Smell alikestrong
    Cooked together688 recipes

    Shared aroma: terpineol (pine, woody).

  2. Pepper + marjoramtop 3% of all pairs
    Smell alikestrong
    Cooked together2,609 recipes

    Shared aroma: estragole (anise, licorice).

  3. Pepper + basiltop 4% of all pairs
    Smell alikestrong
    Cooked together5,294 recipes

    Shared aroma: methyl cinnamate (strawberry).

  4. Vinegar + winetop 12% of all pairs
    Smell alikemoderate
    Cooked together3,493 recipes

    Shared aroma: sotolon (curry, maple).

  5. Pork + marjoramtop 13% of all pairs
    Smell alikemoderate
    Cooked together883 recipes

    Shared aroma: 2-hexenal (green, leafy).

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

What each ingredient does

Vinegar
Its acidity sharpens the flavour and loosens the surface of the meat.
Salt pork
Melting fat from the strips keeps the lean venison moist and adds richness.
Currant jelly
Adds sweetness and gloss, and helps the sauce body and browning.
Claret
Adds moisture and wine flavour during basting and to the final sauce.
Butter
Adds fat for richness, moisture, and a golden colour when basting.
Flour
Forms the protective paste and, rolled into butter, thickens the sauce.

The step that matters

Baste often in the dripping pan. Venison is lean and dries out easily. Frequent basting with claret, butter, and water keeps the surface moist and helps it brown evenly.

Swap the basil

How well each one fits the dish's main ingredients (venison, vinegar, pepper, pork, bread, marjoram, wine):

  1. Thymefits better
  2. Sagefits better
  3. Rosemaryfits better
  4. Basilthe original

Fit is the average pairing score against venison, vinegar, pepper, pork, bread, marjoram, wine. Candidates are from the same food group and used in at least 100 recipes.

“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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