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Haunoh of Venison

Roasted haunch of venison wrapped in flour paste and paper, served with seasoned gravy and currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Haunoh of Venison

Ingredients

Directions

Prepare

  1. Make a paste of flour and water to cover the haunch.

  2. Wipe the haunch with a dry cloth.

  3. Rub the haunch with butter and cover it with strong white paper.

  4. Roll out the paste to ¾ inch thick and lay it over the fat side.

  5. Cover with 3-4 sheets of strong white paper and tie securely with packthread.

Roast

  1. Roast the venison in a strong close fire, basting frequently.

  2. Roast a 30‑35 pound haunch for about 4.5 hours.

  3. Roast a 12‑18 pound haunch for about 3‑3.5 hours.

  4. Remove the string and paste 15 minutes before done, baste with butter, and lightly dredge with flour.

  5. When the meat is browned, garnish the knuckle‑bone with cut writing paper and serve with seasoned gravy and currant jelly.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Venison + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together957 recipes

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

  3. Venison + flourtop 28% of all pairs
    Smell alikelow
    Cooked together667 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Venison haunch
Is the main meat, cooked slowly so its fat and muscle become tender and juicy.
Flour
Forms the flour-and-water paste that encases the meat, protecting it during long roasting.
Butter
Adds fat that enriches the surface and helps it brown and baste the meat.

The step that matters

Remove the string and paste 15 minutes before done. Removing the paste near the end lets the surface brown and crisp, while basting with butter and a light dusting of flour helps form a golden crust. Timing matters so the meat does not overcook or burn.

“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.

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