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Broiled Venison Steak

A venison steak broiled over a clear fire, seasoned with salt and pepper, topped with melted currant jelly and butter.

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

Cook the steak

  1. Broil the venison steak over a clear fire, turning often.

  2. Cook longer than you would for beef.

  3. When done, season with coarse sea salt and black pepper.

Finish and serve

  1. Melt the currant jelly with the butter and pour over the steak.

  2. Serve hot on 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. Currant + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together7,856 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  4. Pepper + buttertop 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 steak
Is the main protein, cooked by direct high heat to brown the surface.
Currant jelly
Melts into a glaze that adds sweetness and a fruity tang to the steak.
Butter
Melts with the jelly to add richness and help the glaze coat the meat.

The step that matters

Cook longer than you would for beef. Venison is very lean, so it dries out and toughens quickly. Cooking it a little longer than beef is a reasonable guide, but turning often and checking doneness keeps it from overcooking at the surface.

Swap the currant

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

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

Fit is the average pairing score against venison, pepper, butter. 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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