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Venison Steaks, Broiled

Broiled venison steaks served with butter and optional currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Venison Steaks, Broiled

Ingredients

Directions

Prepare the dish

  1. Heat a dish over a kettle of boiling water.

  2. Add a piece of butter the size of a walnut and salt to the heated dish.

  3. If desired, add currant jelly to the dish.

Broil the steaks

  1. Grease a griddle with suet and lay the steaks on it.

  2. Broil the steaks over a hot fire, turning almost constantly.

Finish and serve

  1. Once cooked, place the steaks in the heated dish and turn them in the butter once or twice.

  2. Serve on heated plates.

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

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

  3. Butter + curranttop 17% of all pairs
    Smell alikemoderate
    Cooked 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 steaks
The main protein, which is seared over a hot fire to form a browned exterior.
Butter
Adds moisture and richness, coating the steaks as they are finished in the heated dish.
Currant jelly
Adds sweetness and a fruity tartness that balances the rich, gamy flavour of the venison.

The step that matters

Turning the steaks over a hot fire. Turning almost constantly over high heat lets the surface brown evenly without overcooking the inside. Letting one side sit too long can scorch it while the centre stays underdone.

“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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