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Sherried Venison

Venison steak or chop cooked in butter, sherry, and jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and sherry are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 3,505 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Sherried Venison

Ingredients

Directions

  1. Heat the butter in a chafing dish until hot.

  2. Add the venison steak or chop and fry for a few minutes on one side.

  3. Turn the meat over and add the sherry and jelly.

  4. Simmer gently for 7 minutes for extra rare or 12 minutes for well done.

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. Butter + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Butter + venisontop 16% of all pairs
    Smell alikemoderate
    Cooked together957 recipes

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

  3. Venison + sherrytop 26% of all pairs
    Smell alikelow
    Cooked together42 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 or chop
Is the main protein; its thickness and doneness set the cooking time.
Sherry
Adds moisture and a sweet, aromatic flavour as it simmers into the pan juices.
Jelly
Adds sweetness and body to the pan liquid, helping it thicken and glaze the meat.
Butter
Carries heat for the initial frying and adds richness and browning to the surface.

The step that matters

Simmering time for doneness. Simmering for 7 minutes gives extra rare and 12 minutes gives well done. Lean venison dries out quickly as the proteins tighten with heat, so timing the simmer matters for a juicy result.

“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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