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Broiled Venison Steak

Broiled venison steaks seasoned with salt and pepper, topped with melted currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Broiled Venison Steak

Ingredients

Directions

Cook

  1. Broil venison steaks over a clear fire, turning often.

  2. Cook until done, which takes longer than beef.

  3. Season with coarse sea salt and black pepper.

Finish and serve

  1. Melt currant jelly and pour over the steaks.

  2. Serve hot on hot plates.

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

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

  2. Venison + peppertop 28% of all pairs
    Smell alikelow
    Cooked together955 recipes

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

  3. Pepper + curranttop 28% of all pairs
    Smell alikelow
    Cooked together1,345 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

What each ingredient does

Venison steaks
Are the main protein, cooked by direct high heat to brown the surface and keep the inside tender.
Currant jelly
Adds sweetness and fruity acidity, and melts into a glaze that coats the hot steaks.

The step that matters

Cooking until done. Venison is very lean and dries out quickly, and the record notes it takes longer than beef. Turning often over a clear fire and checking doneness helps the meat cook evenly without toughening on the outside.

Swap the currant

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

  1. Lemonfits better
  2. Red currantfits better
  3. Limefits better
  4. Currantthe original

Fit is the average pairing score against venison, pepper. 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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