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Venison, Roasted

Roasted venison coated in flour paste, baked, then browned, served with gravy and red currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Venison and red currant work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 81 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Venison, Roasted

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Roast

  1. Cover the haunch of venison with a paste made of flour and water.

  2. Bake in a 400°F (200°C) oven, basting constantly.

Brown and serve

  1. Half an hour before serving, remove the paste and brown the venison carefully to avoid burning.

  2. Serve with a good gravy and red currant jelly.

  3. For improved gravy, add a glass of port or claret.

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. Venison + red curranttop 17% of all pairs
    Smell alikelow
    Cooked together81 recipes

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

  2. Flour + red curranttop 21% of all pairs
    Smell alikemoderate
    Cooked together394 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Haunch of venison
The main cut of meat, which the flour paste protects while it roasts.
Flour
Forms a protective paste that shields the meat from drying out and burning in the oven.
Red currant jelly
Adds sweetness and acidity that balance the rich, gamey flavour of the venison.
Port or claret
Adds sweetness and depth to the gravy, enriching its flavour and colour.

The step that matters

Browning the venison after removing the paste. The meat is already cooked, so browning must be done carefully; high heat for too long can scorch the surface and make it bitter before the meat is served.

Swap the red currant

How well each one fits the dish's main ingredients (venison, flour):

  1. Raisinfits better
  2. Currantfits about as well
  3. Red currantthe original
  4. Pumpkinfits less well

Fit is the average pairing score against venison, flour. 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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