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Broiled Venison Steak

Broiled Venison Steak is a seasoned venison steak cooked under a broiler and served hot with lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Broiled Venison Steak

Ingredients

Directions

Prepare and broil

  1. Rub the venison steak well with melted butter.

  2. Place on a well-greased broiler set to high heat and broil until done.

Serve

  1. Transfer to a hot platter, spread with butter, and season with salt and pepper.

  2. Serve very hot with a slice of lemon.

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 + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

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

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

  4. Butter + peppertop 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 that browns and cooks through under high heat.
Melted butter
Coats the meat, adding moisture and richness while it broils.

The step that matters

Broiling until done. Broiling is intense, direct heat, so the steak can go from done to dry quickly. Venison is lean, so watching for doneness and serving it promptly keeps it juicy.

Swap the lemon

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

  1. Lemonthe original
  2. Red currantfits about as well
  3. Grapefits less well
  4. Plumfits less well

Fit is the average pairing score against venison, 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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