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To Roast Venison

A slow-roasted venison saddle seasoned with vinegar, spices, and claret wine, served with a sauce made from venison scraps and 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 Roast Venison

Ingredients

Directions

Prepare the venison

  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 and pour over claret wine.

  6. Let it stand overnight.

Roast

  1. The next morning, 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. Half an hour before removing, take off the paste and paper, baste with butter, and dredge with flour to brown.

Make the sauce

  1. For the sauce, boil scraps of venison with water, cloves, mace, nutmeg, salt, and cayenne until reduced to a pint.

  2. Skim off the fat, strain, and 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

Venison saddle
Is the main meat, whose lean muscle is cooked gently to stay tender and juicy.
Salt pork
Adds fat that bastes the lean venison, keeping it moist and flavourful as it roasts.
Flour and water paste
Forms a protective crust that slows moisture loss, then is removed so the surface can brown.
Currant jelly
Adds sweetness and a fruity acidity that balances the rich, gamey meat and the sauce.
Claret
Adds acidity and aroma, tenderising the meat during marinating and flavouring the pan juices and sauce.
Butter
Adds fat for richness and helps the surface brown, and thickens the sauce when rolled in flour.

The step that matters

Half an hour before removing, take off the paste and paper, baste with butter, and dredge with flour to brown.. The paste and paper protect the meat while it cooks; removing them late lets the surface dry and brown. Removing them too early can dry the venison, and skipping the butter and flour leaves it pale.

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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