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Gravy for Venison

A savory venison gravy made by simmering meat, water, salt, and peppercorns for hours.

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

Ingredients

Directions

Prepare the meat

  1. Cut the venison into small pieces.

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

Make the gravy

  1. Add 1 ¼ cups of boiling water, ¼ teaspoon of coarse sea salt, and 8 to 10 whole peppercorns.

  2. Skim the mixture thoroughly.

  3. Let it boil for 2 ½ hours.

  4. Strain the gravy.

  5. Let it cool.

  6. Remove all fat.

  7. Simmer for 1 minute before serving 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
Provides the meat and connective tissue that give the gravy body and rich flavor as they break down.
Boiling water
Dissolves the juices and gelatin from the meat, forming the liquid base of the gravy.

The step that matters

Skim the mixture thoroughly. Skimming removes foam and impurities that rise while the liquid boils. Leaving them in can make the gravy cloudy and bitter-tasting.

“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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