Gravy for Venison
Ingredients
Directions
Make the gravy
Fry the trimmings or mutton until browned on both sides.
Pour the boiling water over the meat and let it simmer gently until reduced by half.
Skim off any fat as needed and season with salt.
Finish and serve
Let the gravy cool completely and remove all fat before serving in a tureen.
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
What each ingredient does
- Venison trimmings or mutton scrag end
- Browning the meat builds savoury, roasted flavour in the drippings that form the gravy base.
- Boiling water
- Extracts flavour and gelatin from the meat as it simmers, forming the body of the gravy.
The step that matters
Simmering until reduced by half. Gentle simmering concentrates flavour and thickens the liquid slowly. A hard boil can make the gravy cloudy and greasy, so the heat should stay low.
“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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