Why it works: Venison and butter work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 957 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Venison Steak
Ingredients
Directions
Prepare
Trim off all the fat from the venison steak.
Pound the steak lightly and season with pepper and coarse sea salt.
Preheat your grill to high heat.
Cook and serve
Broil the steak over a quick fire until cooked to your liking.
Serve the steak with melted butter, additional pepper and salt, and a little jelly stirred into the gravy.
Ensure the platter is very hot before serving.
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 + buttertop 16% of all pairsSmell alikemoderateCooked together957 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Pepper + buttertop 21% of all pairsSmell alikemoderateCooked together85,593 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Venison + peppertop 28% of all pairsSmell alikelowCooked together955 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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, cooked by quick high heat to set its texture and surface browning.
“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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