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To Broil Venison Steaks

Broiled venison steaks served with butter, currant jelly and sherry wine, garnished with lemon and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

To Broil Venison Steaks

Ingredients

Directions

Prepare and broil

  1. Prepare venison steaks, cut nicely, season with coarse sea salt and pepper.

  2. Broil the steaks partly on one side.

  3. Flip the steaks and broil the other side.

  4. Remove the steaks from the grill.

  5. Rub the steaks with butter.

  6. Return the steaks to the grill for a few more minutes.

Make the sauce

  1. Melt currant jelly.

  2. Mix sherry wine into the hot jelly to taste.

Serve

  1. Place the steaks on a hot dish.

  2. Add small pieces of butter on each steak.

  3. Pour the hot wine and jelly mixture over the steaks.

  4. Garnish with thin lemon slices and parsley sprigs around the dish.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  4. Currant + sherrytop 11% of all pairs
    Smell alikemoderate
    Cooked together393 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. 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 steaks
Main protein that is browned under the broiler and served as the centerpiece.
Butter
Adds richness and moisture to the steaks and helps them brown and taste rich.
Currant jelly
Melts into the sauce, adding sweetness and body to the warm wine glaze.
Sherry wine
Adds acidity and aroma to the sauce, balancing the sweetness of the jelly.

The step that matters

Returning the steaks to the grill after the butter rub. Venison is lean and dries out quickly under high heat. Brief, final heat after the butter rub finishes cooking the steaks while keeping them juicy, so they should be watched closely rather than left for long.

Swap the currant

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

  1. Limefits better
  2. Orangefits better
  3. Plumfits better
  4. Currantthe original

Fit is the average pairing score against venison, pepper, butter, sherry, wine, lemon, parsley. 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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