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To Boil Venison Steaks

Grilled venison steaks coated in crackers or flour, served with a butter, salt, pepper, currant jelly, and wine gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

To Boil Venison Steaks

Ingredients

Directions

Prepare

  1. Preheat the gridiron until hot and grease the bars with a bit of suet.

  2. Dip the venison steaks in rolled crackers or wheat flour and place them on the gridiron over a medium fire.

Cook and serve

  1. Cook one side until done, then transfer the steak to a dish to catch the juices.

  2. Turn the steaks and let them broil nicely.

  3. In a hot dish, combine butter, salt, black pepper, currant jelly, and hot water or wine.

  4. Lay the steaks in the gravy, turning them once or twice, and serve hot.

  5. Alternatively, broil the steaks simply with butter, pepper, and salt, or add lemon slices after turning.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

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

  3. Wine + lemontop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

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

  5. Wheat + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together2,002 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

Venison steaks
Lean meat that is the main dish; searing its surface browns and flavours it.
Butter
Adds richness and moisture to the gravy and the cooked steak.
Currant jelly
Adds sweetness and body to the gravy, balancing the savoury meat.
Crackers or wheat flour
Coating that helps the surface brown and seals in juices.

The step that matters

Cook one side until done, then move the steak off the heat. Venison is very lean, so overcooking dries it out. Removing it promptly keeps the juices that collect in the dish and flavour the gravy.

Swap the lemon

The recipe marks lemon as optional. How well each one fits the dish's main ingredients (venison, wheat, butter, egg, pepper, currant, wine):

  1. Lemonthe original
  2. Red currantfits about as well
  3. Grapefits about as well
  4. Plumfits about as well

Fit is the average pairing score against venison, wheat, butter, egg, pepper, currant, wine. 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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