Name: Venison Roasted
Ingredients: Venison; Salt pork; Currant jelly; Salad ingredients

Why it works: Venison and currant work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 443 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Venison Roasted

Ingredients

Venison
Salt pork
Currant jelly
Salad 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.

Wipe the venison clean with a cloth and cold water.
Cover the venison with strips of salt pork.
Roast the venison at 400°F (200°C) for 12 to 15 minutes per pound.
Serve with currant jelly and a simple salad.

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.

Venison + curranttop 13% of all pairs

Smell alikelow

Cooked together443 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Venison + porktop 18% of all pairs

Smell alikelow

Cooked together243 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Pork + curranttop 34% of all pairs

Smell alikelow

Cooked together468 recipes

Shared aroma: isoamyl acetate (banana, pear).