Why it works: Venison and flour work together. They rank in the top 28% of all ingredient pairs, and cooks put them together in 667 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓
Venison, Neck Of, to Roast
Ingredients
Directions
Do not separate the neck from the shoulder until the buck is stiff.
Shorten the rib-bones without cutting through the fat.
Saw off the chine-bone and remove small bones covering the fillet part.
Roll the fat over the ribs.
Wrap the neck in oiled paper, then in a stiff paste of flour and water, and again in greased paper.
Securely tie the coverings with tape.
Roast the neck according to the directions for roasting haunch of venison.
Serve with the same accompaniments as the haunch.
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.
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Venison + flourtop 28% of all pairsSmell alikelowCooked together667 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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