Name: Venison Breakfasts
Ingredients: Venison steak; Coarse sea salt; Currant jelly; Butter

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 ↓

Venison Breakfasts

Ingredients

Venison steak
Coarse sea salt
Currant jelly
Butter

Directions

Prepare a clear, hot fire.
Broil the venison steak for a few minutes longer than beefsteak, turning often.
Use the same rules as for beefsteak to retain the juices.
Place a hot platter with a few bits of butter ready.
Once done, lay the steak on the butter, turning it over.
Salt each side and add a little 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.

Venison + curranttop 13% of all pairs

Smell alikelow

Cooked together443 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Venison + buttertop 16% of all pairs

Smell alikemoderate

Cooked together957 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Currant + buttertop 17% of all pairs

Smell alikemoderate

Cooked together7,856 recipes

Shared aroma: isoamyl acetate (banana, pear).