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Venison Steaks Broiled

Broiled venison steaks cooked over a hot grill and finished with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Venison and butter work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 957 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Venison Steaks Broiled

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the grill

  1. Preheat your grill or broiler.

  2. Grease the bars of the grill with suet.

Broil and finish

  1. Place the venison steaks on the grill and broil over a clear, hot fire, turning almost constantly.

  2. Broil for about 10 minutes until cooked through.

  3. Transfer the steaks to a heated dish and spread with butter.

  4. Place the dish in the oven at 400°F (200°C) for about 4 minutes.

  5. Serve immediately.

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together957 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 steaks
The main protein; thin cut cooks quickly over high heat, so it stays tender.
Butter
Adds richness and moisture to the finished steaks as it melts over the meat.

The step that matters

Turning the steaks almost constantly over the hot fire. Frequent turning on a very hot surface keeps the thin steaks from scorching outside before the inside is cooked through. Lean venison dries out quickly, so timing matters.

“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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