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Gravy for Venison

A simple gravy made by boiling venison in water, skimming scum, adding salt, and reducing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Gravy for Venison

Ingredients

Directions

Start the gravy

  1. Add boiling water to each pound of meat.

  2. Remove the scum that forms on the surface.

  3. Add a little coarse sea salt.

Reduce and finish

  1. Boil the gravy until it is reduced by half.

  2. Some cooks broil the cutlets lightly.

  3. Boil the gravy for one hour.

  4. Strain and reduce it.

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

Meat
Its connective tissue breaks down during long simmering, adding body and savory flavor to the gravy.

The step that matters

Reduce the gravy by half. Boiling evaporates water and concentrates the flavor and body of the liquid. Reducing too far or too fast can make the gravy overly thick and salty, so check it as it thickens.

“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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