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Venison Steak

Venison steak, inch thick, seasoned with pepper and salt, broiled over a quick fire and served with melted butter and a little jelly in gravy.

From an old cookbook · modernised transcription
By Sterrett, Laura C · From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Pepper and nutmeg match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 13,015 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Venison Steak

Ingredients

Directions

Prepare

  1. Have the venison steak one inch thick.

  2. Trim off all the fat.

  3. Pound a little.

  4. Season with pepper and salt.

Cook and serve

  1. Have a gridiron hot and broil over a quick fire.

  2. Have platter very hot.

  3. Serve with melted butter, pepper and salt, with a little jelly stirred into gravy.

Nutrition, whole recipe (rough)

369Calories
38 gProtein
22 gFat
4 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Chicken100g cooked165
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Nutmeg1 tsp ground (2.2g)12
Black Pepper1 tsp ground (2.3g)6
Cayenne1 tsp (1.8g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Sterrett, Laura C. 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. See the original page.

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. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

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

  3. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Venison steak (in the method)
Is the main protein; pounding and trimming shape it for even, tender cooking.
Butter
Adds richness and moisture when melted over the cooked steak.

Swap the nutmeg

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

  1. Parsleyfits better
  2. Tarragonfits better
  3. Thymefits about as well
  4. Nutmegthe original

Fit is the average pairing score against chicken, butter, egg, 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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