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Fried Venison Steak

A pan‑fried venison steak served with a butter‑flour sauce flavored with currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Venison Steak

Ingredients

Directions

Prepare the steaks

  1. Cut the venison breast into steaks.

  2. Rub the steaks with salt and pepper.

  3. Dip the steaks in flour or rolled crackers.

Fry and make the sauce

  1. Heat the butter in a pan.

  2. Fry the steaks until rich brown on both sides.

  3. Remove the steaks and cover them with a tin cover.

  4. Dredge the heaping teaspoon of flour into the butter in the pan and stir until brown.

  5. Add the boiling water and dissolved currant jelly, stirring for a few minutes.

  6. Strain the sauce over the meat and serve.

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. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Venison + curranttop 13% of all pairs
    Smell alikelow
    Cooked together443 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Butter + wheattop 14% of all pairs
    Smell alikemoderate
    Cooked together2,002 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Pepper + wheattop 15% of all pairs
    Smell alikemoderate
    Cooked together984 recipes

    Shared aroma: 2-nonenal (fatty, green).

Butter and flour 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 breast
Forms the main meat; cut into steaks that brown and stay tender when fried.
Butter
Fat for frying that browns the steaks and gives the pan base for the sauce.
Wheat flour or rolled crackers
Light coating that helps the steaks brown and form a crust during frying.
Currant jelly
Adds sweetness and fruity acidity that balances the rich, browned pan sauce.

The step that matters

Browning the flour in the butter. Flour cooked in fat must be stirred until deep brown to develop flavour and colour and to thicken the sauce; underdone flour tastes raw and leaves the sauce pale and pasty.

Swap the currant

How well each one fits the dish's main ingredients (venison, butter, pepper, wheat, flour):

  1. Lemonfits better
  2. Limefits better
  3. Cherryfits better
  4. Currantthe original

Fit is the average pairing score against venison, butter, pepper, wheat, flour. 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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