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Venison Steaks

Venison steaks served with a butter‑flour gravy, optionally with jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Venison Steaks

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Cook the steaks

  1. Cook the venison steaks by broiling or frying until done.

Make the gravy

  1. In a bowl, mix the butter, flour, pepper, and salt to create a gravy.

  2. Place the cooked steaks in a hot dish and pour the gravy over them.

  3. If desired, add jelly to the gravy.

Warm and serve

  1. Cover the platter and place it in a 400°F (200°C) oven for 5 minutes.

  2. Serve on heated plates, adding a bit of jelly on each piece.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Venison + peppertop 28% of all pairs
    Smell alikelow
    Cooked together955 recipes

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Venison steaks
Forms the main substance of the dish and is cooked through by broiling or frying.
Butter
Adds fat and richness, carrying flavour into the gravy.
Flour
Thickens the butter and juices into a smooth gravy.
Jelly
Adds sweetness and fruity tang that contrasts with the rich meat.

The step that matters

Covering the platter and warming it in the oven. The steaks are already cooked, so the short oven time only heats them. Holding them covered keeps moisture in and the meat warm without drying or overcooking it.

“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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