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Broiled Venison Steak

A simple broiled venison steak seasoned with butter, salt, pepper, and topped with currant jelly.

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

Broiled Venison Steak

Ingredients

Directions

Prepare

  1. Preheat your grill or broiler to high heat.

Cook and serve

  1. Broil the venison steak for 7 to 8 minutes, turning once, until cooked through but not dry.

  2. Season with butter, coarse sea salt, and black pepper.

  3. Top with a few bits of currant jelly before serving.

  4. Serve on hot 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. Butter + curranttop 17% of all pairs
    Smell alikemoderate
    Cooked together7,856 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  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
Forms the main meat, cooked through by broiling to a tender, juicy texture.
Butter
Adds fat and richness, carrying flavor across the surface of the meat.
Currant jelly
Adds sweetness and a touch of acidity that balances the rich, gamy meat.

The step that matters

Broil until cooked through but not dry. Venison is very lean, so the window between underdone and dry is narrow. Watching the timing and turning once helps the proteins set gently while the interior keeps its moisture.

Swap the currant

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

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

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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