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Venison Steak No II

Venison steak cooked to medium‑rare, served with currant jelly, salad, and a paper frill garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Venison Steak No II

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Cook

  1. Cook venison steak for 22 minutes per pound in a hot oven at 400°F (200°C).

Serve

  1. Serve the steak juicy and under-done.

  2. Accompany with currant jelly and a salad.

  3. Garnish with a frill of cut paper on the bone.

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).

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; its cooking time and doneness decide how juicy it eats.
Currant jelly
Adds sweetness and acidity that contrast with the rich, gamey flavour of the meat.

The step that matters

Cooking to the right doneness. Venison is very lean and dries out quickly, so timing by weight in a hot oven and stopping while it is still under-done keeps it juicy. Overcooking toughens the muscle fibres and removes moisture.

“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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