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Venison Steak

Venison steak seasoned with pepper and coarse sea salt, grilled or pan‑fired, optionally served with a wine‑flour gravy.

From an old cookbook · modernised transcription
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Why it works: Venison and butter work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 957 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Venison Steak

Ingredients

Directions

Prepare and cook

  1. Season the venison steak with pepper and coarse sea salt.

  2. Heat a grill or skillet over high heat.

  3. Cook the steak quickly on the hot grill until desired doneness.

  4. If the meat is not fatty, make a gravy by combining wine, flour, and butter.

Serve

  1. Serve the steak hot.

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

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

  2. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  3. 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
Main protein; cooking it quickly over high heat browns the surface while keeping the inside tender.
Butter
Adds richness and fat, and contributes flavor to the gravy.

The step that matters

Cooking the steak quickly over high heat. Venison is lean and can turn dry and tough if overcooked. A hot grill or skillet browns the surface quickly, so the steak can reach the desired doneness before the interior dries out.

“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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