Skip to main content
Main

Beoiled Venison Steak

A venison steak broiled over a clear fire, seasoned with salt and pepper, topped with melted currant jelly and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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 ↓

Beoiled Venison Steak

Ingredients

Directions

Broil the steak

  1. Broil the venison steak over a clear fire, turning often.

  2. Cook it longer than beef until sufficiently done.

  3. Season with coarse sea salt and black pepper.

Finish and serve

  1. Melt the currant jelly with the butter and pour it over the steak.

  2. Serve hot on plates.

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. Currant + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together7,856 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  4. Pepper + buttertop 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 steak
Is the main protein, cooked by direct heat until browned outside and done inside.
Currant jelly
Adds sweetness and a glossy glaze that balances the rich, gamey meat.
Butter
Adds fat and richness, carrying flavour across the hot steak.

The step that matters

Cooking the venison until done. Venison is very lean, so it dries out and toughens quickly when overcooked. Turning often over a clear fire browns the surface evenly while the interior reaches doneness. Because it cooks longer than beef, checking doneness carefully matters.

Swap the currant

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

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

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