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Roast Neck of Venison

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Venison and sauce work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 208 recipes. The science ↓

Roast Neck of Venison

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.

  1. Prepare the neck of venison by trimming the long bones to within 2 inches of the meat.

  2. Roast the neck in a moderate oven at 350°F (175°C) for about 1 hour and 45 minutes, adjusting time based on size.

  3. Serve with the same gravy and sauce used for a haunch.

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 + saucetop 26% of all pairs
    Smell alikelow
    Cooked together208 recipes

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

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