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Venison Steak Broiled

Broiled venison steak served under-done with butter, salt, pepper, parsley, and jelly sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Venison Steak Broiled

Ingredients

Directions

Prepare

  1. Cut slices from the leg of the venison.

  2. Prepare a quick, clear fire.

Cook and season

  1. Broil the slices, turning them continually.

  2. Butter both sides of the steak.

  3. Sprinkle the steak with salt and pepper.

  4. Garnish the steak with parsley.

Serve

  1. Serve the steak under-done.

  2. Serve the steak with jelly sauce.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

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

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

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

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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 steak
Is the main protein, cooked quickly so it stays tender and juicy inside.
Butter
Adds fat and richness and helps the surface brown and taste savoury.
Black pepper
Adds a sharp, aromatic bite that contrasts with the rich meat.

The step that matters

Broil the slices, turning them continually. Constant turning keeps the surface from scorching while the heat cooks the inside. Venison is very lean, so overcooking it dries it out and makes it tough.

“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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