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Gravy for Venison

A savory gravy made by simmering venison pieces with water, salt, and peppercorns.

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

Ingredients

Directions

Prepare

  1. Cut the venison into small pieces.

  2. Let the pieces sit over low heat until the juices are drawn out.

Make the gravy

  1. Add 1 ¼ cups of boiling water, ½ 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 the gravy 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
Provides the main meaty flavor and the juices that build the body of the gravy.
Boiling water
Extracts flavor and gelatin from the meat and becomes the liquid base of the gravy.
Whole peppercorns
Adds a mild aromatic spice note that deepens the gravy's flavor during simmering.

The step that matters

Skim the mixture thoroughly. Foam and impurities rise to the surface as the meat simmers. Removing them early keeps the gravy clear and prevents a scummy, bitter taste.

“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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