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Haunch of Venison

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Haunch 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

  1. Preheat the oven to 350°F (175°C).

  2. Season the haunch of venison with coarse sea salt and black pepper.

  3. In a large skillet, melt butter over medium heat and brown the haunch on all sides.

  4. Remove the haunch and add chopped onions, carrots, and celery to the skillet; sauté until softened.

  5. Add thyme, bay leaf, red wine, and beef stock; bring to a simmer.

  6. Return the haunch to the skillet, cover, and transfer to the oven.

  7. Roast for about 2 hours, basting occasionally, until tender.

  8. Let rest before slicing and serving.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Celery + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together3,193 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

Swap the onion

How well each one fits the dish's main ingredients (venison, pepper, butter, carrot, celery, thyme, red wine):

  1. Tomatofits better
  2. Parsnipfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against venison, pepper, butter, carrot, celery, thyme, red wine. Candidates are from the same food group and used in at least 100 recipes.

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