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Broiled Venison

Venison slices are buttered, seasoned, broiled, and served hot with melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Broiled Venison

Ingredients

Directions

Prepare

  1. Cut the venison into medium-sized slices.

  2. Thoroughly butter both sides of the slices.

  3. Sprinkle with black pepper and a little coarse sea salt.

Cook and serve

  1. Place the slices on a grill and broil quickly.

  2. Serve very hot with a little melted butter on top.

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

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

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  3. Venison + peppertop 28% of all pairs
    Smell alikelow
    Cooked 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 slices
Lean meat that becomes tender and flavorful when seared quickly over high heat.
Butter
Adds fat and moisture, carrying flavor and helping the surface brown.

The step that matters

Broil quickly over high heat. Short, intense heat sears the outside and browns the surface while keeping the inside tender. Overcooking lean venison dries it out and makes it 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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