Name: Venison Pastry
Ingredients: venison, cut into pieces; pie crust; beef suet, finely chopped; salt; pepper; butter

Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Venison Pastry

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

Preheat the oven to 350°F (175°C).
Line a dish with pie crust.

Assemble and bake

Place a layer of finely chopped beef suet in the bottom of the dish.
Add the venison pieces on top of the suet.
Season the venison with salt and pepper.
Dot with butter, cover with pie crust, and bake.

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.

Beef + peppertop 10% of all pairs

Smell alikemoderate

Cooked together18,971 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Venison + buttertop 16% of all pairs

Smell alikemoderate

Cooked together957 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Beef + buttertop 16% of all pairs

Smell alikemoderate

Cooked together10,847 recipes

Shared aroma: 2-furfurylthiol (coffee, roasted).
Venison + beeftop 19% of all pairs

Smell alikelow

Cooked together292 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Pepper + buttertop 21% of all pairs

Smell alikemoderate

Cooked together85,593 recipes

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

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

What each ingredient does

Venison: Forms the main meat filling and provides the savory, rich flavor of the pie.
Beef suet: Adds fat that keeps the lean venison moist and tender as it bakes.
Pie crust: Encloses the filling and forms the crisp, browned pastry top and base.
Butter: Adds fat and richness, and helps the top crust brown as it bakes.

“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.