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Roast Venison

Roast Venison is a stuffed venison cooked in an oven and served with grape jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Roast Venison

Why it works: Clove and celery match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 4,668 recipes. Both carry gamma-decalactone, which smells peach, creamy. The science ↓

Roast Venison

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Stuff the venison

  1. Cut deep incisions all over the venison.

  2. Fill the incisions with the stuffing mixture.

  3. Mix all ingredients together, then stuff the venison.

Roast

  1. Rub the venison with soft butter.

  2. Dredge the venison with flour.

  3. Place the venison in a pan with 2 cups of water.

  4. Cook in a 300°F (150°C) oven for the first hour, basting frequently.

  5. Increase the heat to 400°F (200°C).

  6. Let the venison brown for the remaining hour.

  7. Check that the venison is done when blood ceases to run when pierced.

  8. Remove the venison from the oven.

Serve

  1. Serve with grape 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.

Photo for illustrative purposes only · Contact us to use it

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. Clove + celerytop 6% of all pairs
    Smell alikestrong
    Cooked together4,668 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  2. Mace + clovetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  3. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Bread + porktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Butter
Adds fat and moisture, and helps the surface brown in the oven.
Minced fat pork
Adds fat and moisture to the stuffing so it stays juicy during roasting.
Raw egg
Binds the stuffing so it holds together inside the incisions.
Fine bread crumbs
Absorbs liquid and gives the stuffing body and structure.
Sugar
Adds sweetness and helps the surface brown through caramelisation.
Onion
Adds aromatic flavour to the stuffing as it cooks.

The step that matters

Checking doneness. Venison is very lean, so overcooking quickly dries it out. Checking when the juices run clear, rather than relying on time alone, helps prevent that.

Swap the mace

How well each one fits the dish's main ingredients (bread, pork, sugar, clove, celery, butter, egg):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Allspicefits better
  4. Macethe original

Fit is the average pairing score against bread, pork, sugar, clove, celery, butter, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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