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Broiled Venison

Broiled venison steaks served with a butter and currant jelly sauce.

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 ↓

Broiled Venison

Ingredients

Directions

Prepare

  1. Preheat the grill to very hot.

  2. Cut venison into steaks about ½ inch thick.

Broil and serve

  1. Broil the steaks for 4 minutes on each side over the hot fire.

  2. In a dish, melt equal parts of currant jelly and butter, about 1 tablespoon of each per pound of venison.

  3. Season the melted mixture with salt and pepper.

  4. Place the broiled venison on the dish, turn it over once, and serve hot.

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).

  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).

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 the hot grill sears quickly to brown the outside.
Currant jelly
Adds sweetness and a glossy coating that balances the rich, gamey meat.
Butter
Adds fat and moisture, carrying flavour into the melted glaze over the meat.

The step that matters

Broil the steaks on a very hot grill. Strong, direct heat browns the surface quickly, sealing in juices before the interior overcooks. A cooler grill would dry the thin steaks out before a good crust forms.

Swap the currant

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

  1. Lemonfits better
  2. Red currantfits better
  3. Grapefits about as well
  4. Currantthe original

Fit is the average pairing score against venison, butter, 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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