Skip to main content
Main

A Vexison Steak

A steak seasoned with pepper, coarse sea salt, and butter, optionally served with roast venison gravy, red wine and currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Venison and red wine work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 167 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

A Vexison Steak

Ingredients

Directions

Prepare

  1. Cut steaks from the leg ½ inch thick.

Cook and serve

  1. Broil the steaks for about five minutes.

  2. Season the steaks with pepper, coarse sea salt, and butter.

  3. If available, pour hot roast venison gravy over the steaks.

  4. Boil red wine and currant jelly with flour and butter.

  5. Pour the mixture over the steaks.

  6. Serve very 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 + red winetop 12% of all pairs
    Smell alikelow
    Cooked together167 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Venison + curranttop 13% of all pairs
    Smell alikelow
    Cooked together443 recipes

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

  4. Red wine + curranttop 14% of all pairs
    Smell alikelow
    Cooked together113 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. Butter + red winetop 15% of all pairs
    Smell alikemoderate
    Cooked together1,599 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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
Lean meat that is the main component, cooked quickly to stay tender.
Red wine
Adds acidity and depth to the sauce that is poured over the steaks.
Currant jelly
Adds sweetness and body to the sauce, balancing the wine's acidity.
Flour
Thickens the boiled wine and jelly mixture into a sauce.

The step that matters

Boil the wine and jelly sauce. Flour must be cooked through in the boiling liquid to thicken the sauce smoothly and remove any raw starchy taste. Stir well so lumps do not form.

Swap the currant

The recipe marks currant as optional. How well each one fits the dish's main ingredients (pepper, butter, venison, red wine, flour):

  1. Plumfits better
  2. Red currantfits better
  3. Lemonfits better
  4. Currantthe original

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

You might also like

Roast VenisonRoast Venison20 recipesVenison PastyVenison Pasty7 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes