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Gbavt for Venison

A clear venison broth made by simmering venison, water, salt, and peppercorns.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Gbavt for Venison

Ingredients

Directions

Prepare

  1. Cut the venison into small pieces.

  2. Cook over low heat until the juices are released.

Make the broth

  1. Add 1¼ pints of boiling water, ½ teaspoon of coarse sea salt, and 8 to 10 peppercorns.

  2. Skim the surface.

  3. Boil for 2½ hours.

  4. Strain the mixture.

  5. Let it cool.

  6. Remove all fat.

  7. Simmer for 1 minute.

  8. Serve 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

What each ingredient does

Venison
Neck or trimmings release juices and flavour the broth as they cook gently.

“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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