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Broiled Steaks Op Venison

A simple dish of venison steaks broiled and served with butter and currant jelly.

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 Steaks Op Venison

Ingredients

Directions

Prepare and cook

  1. Heat the grill and grease it well.

  2. Place the venison steaks on the grill and broil quickly, turning them two or three times to avoid scorching.

  3. Season the steaks with coarse sea salt and black pepper.

  4. Melt butter in a heated platter.

Finish and serve

  1. Transfer the hot steaks to the platter, turning them in the butter three times.

  2. Optionally, place the platter in another with boiling water.

  3. Serve hot with currant jelly on each steak.

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. Butter + curranttop 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 steaks
The main protein, browned quickly on high heat so the inside stays tender.
Butter
Adds fat and richness, coating the steaks and carrying flavor from the platter.
Currant jelly
Adds sweetness and acidity that balance the rich, gamey flavor of the meat.

The step that matters

Turning the steaks while broiling. Venison is lean and the sugars and proteins on the surface can scorch quickly over direct high heat. Turning the steaks two or three times spreads the heat evenly and gives browning without burning.

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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