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Venison Steaks, Broiled

Venison steaks are broiled and served with a sauce of butter, red currant jelly, wine or stock, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Red currant and pepper work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 267 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓

Venison Steaks, Broiled

Ingredients

Directions

Prepare the gridiron

  1. Preheat the gridiron over a clear fire and grease it with a little suet.

Broil and finish

  1. Place the venison steaks on the gridiron and turn them every two minutes to keep them juicy.

  2. Lay thin slices of lemon on the steaks for the last 2-3 minutes of broiling.

  3. In a hot steak dish, combine the butter, red currant jelly, wine (or stock/water), pepper, and salt.

  4. Turn the broiled steaks in the sauce once or twice before serving.

  5. Add only butter under the steaks.

  6. Serve with stewed mushrooms.

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. Red currant + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together267 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

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

  3. Red currant + winetop 15% of all pairs
    Smell alikelow
    Cooked together148 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

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

  5. Venison + red curranttop 17% of all pairs
    Smell alikelow
    Cooked together81 recipes

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

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 forms the main body of the dish, cooked quickly over high heat.
Butter
Adds richness and fat that carries flavour and helps keep the surface moist.
Red currant jelly
Adds sweetness and fruity acidity that balances the rich, gamey meat.

The step that matters

Turning the steaks every two minutes. Frequent turning over direct heat cooks the steaks evenly and limits moisture loss at the surface, helping keep the meat juicy rather than dry.

Swap the red currant

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

  1. Lemonfits about as well
  2. Grapefits about as well
  3. Red currantthe original
  4. Plumfits about as well

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