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Broiled Venison with Currant Jelly

Broiled venison steaks served with currant jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Olive and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 30,263 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Broiled Venison with Currant Jelly

Ingredients

Directions

Prepare

  1. Mop the steaks with salt, cayenne pepper, and olive oil.

Cook and serve

  1. Broil the steaks until nearly done.

  2. Heat a dish with boiling water and melted butter.

  3. Place the steaks in the dish, turning several times and pressing with a fork.

  4. Serve with currant jelly.

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. Olive + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  3. Olive + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together11,887 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

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

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

    Shared aroma: isoamyl acetate (banana, pear).

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

What each ingredient does

Venison steaks
Form the main protein that is broiled and served tender in this dish.
Butter
Adds fat and richness, and carries flavor into the meat as it melts in the dish.
Currant jelly
Provides sweetness and acidity to balance the rich, savory meat.
Olive oil
Coats the steaks, helping seasoning cling and encouraging browning under the broiler.

The step that matters

Broil the steaks until nearly done. Venison is lean and dries out quickly when overcooked. Stopping at nearly done, then finishing gently in the buttered dish, keeps the meat moist and tender.

Swap the currant

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

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

Fit is the average pairing score against venison, olive, 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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