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Broiled Venison Steak

Broiled Venison Steak seasoned with butter, coarse sea salt, served with 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

  1. Place the venison steak on a wire broiler over a clear fire of coals.

  2. Turn the steak every few minutes to ensure it cooks evenly.

  3. Once cooked, add butter and coarse sea salt.

  4. Serve on a hot platter with 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. Venison + curranttop 13% of all pairs
    Smell alikelow
    Cooked together443 recipes

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

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

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

  3. Butter + curranttop 17% of all pairs
    Smell alikemoderate
    Cooked together7,856 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 steak
Is the main protein that cooks over direct heat to develop a browned, flavorful surface.
Butter
Adds richness and a glossy finish that carries flavor over the hot steak.
Currant jelly
Adds sweetness and acidity that balances the rich, gamey flavor of the meat.

The step that matters

Turning the steak evenly. Turning every few minutes keeps heat from scorching one side before the interior reaches the desired doneness. Frequent turning over a fire spreads heat more evenly through the meat and helps build an even browned crust.

“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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