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 ↓
Venison Steak
Ingredients
Directions
Prepare
Prepare a clear, hot fire.
Place a hot platter with a few bits of butter ready.
Broil and serve
Broil the venison steak for a few minutes longer than beefsteak, turning often.
Use the same rules as for beefsteak to retain the juices.
Once done, lay the steak on the butter, turning it over.
Salt each side and add a little currant jelly.
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.
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Venison + curranttop 13% of all pairsSmell alikelowCooked together443 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Venison + buttertop 16% of all pairsSmell alikemoderateCooked together957 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Butter + curranttop 17% of all pairsSmell alikemoderateCooked 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
- Lean red meat that is the main element, cooked over direct heat to brown the outside.
- Butter
- Adds fat and richness, and coats the steak on the hot platter for flavor and moisture.
- Currant jelly
- Adds sweetness and fruity acidity that balances the rich, gamey flavor of the meat.
The step that matters
Broil the venison steak for a few minutes longer than beefsteak, turning often.. Venison is very lean, so it dries out quickly. Turning often and watching the time helps the surface brown while the inside stays juicy rather than tough.
“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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