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To Boil Venison Steaks

A method of cooking venison steaks by boiling them on a gridiron, then serving with butter, salt, pepper, and currant jelly sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

To Boil Venison Steaks

Ingredients

Directions

Grill the steaks

  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.

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

  4. Turn the steaks and let them broil nicely.

Make the gravy and serve

  1. Heat a dish and add a piece of butter, salt, and pepper.

  2. Mix currant jelly with hot water or wine and pour it over the steaks.

  3. Turn the steaks in the gravy and serve hot.

  4. Alternatively, broil the steaks simply and serve with butter, pepper, and salt.

  5. Add thin slices of lemon 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. Venison + curranttop 13% of all pairs
    Smell alikelow
    Cooked together443 recipes

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

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

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

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

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

  4. Currant + winetop 14% of all pairs
    Smell alikelow
    Cooked together1,323 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. Venison + eggtop 15% of all pairs
    Smell alikemoderate
    Cooked together159 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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 cooked by direct heat and becomes the dish's main body.
Suet
Fat rubbed on the gridiron bars so the meat does not stick and browns evenly.
Rolled crackers or wheat flour
Coating that dries the surface so it browns and forms a crust during broiling.
Butter
Adds fat and richness to the juices collected in the dish, giving a smooth gravy.
Currant jelly
Adds sweetness and body to the sauce, balancing the rich, gamey flavour of the meat.

The step that matters

Turn the steaks in the gravy and serve hot. Coated steaks can dry out or lose their crust if held too long. Serving them hot, coated in the warm jelly sauce, keeps the surface moist and the meat tender.

Swap the currant

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

  1. Lemonfits better
  2. Grapefits better
  3. Plumfits better
  4. Currantthe original

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