Gravy for a Haunch of Venison
Ingredients
Directions
Cut the fat from the mutton loin and set it in steaks on a grill for a few minutes to brown one side.
Place the browned steaks in a saucepan with 1 quart of water.
Cover the saucepan tightly and simmer for 1 hour.
Uncover and continue to stew until the gravy reduces to 1 pint.
Season with coarse sea salt to taste.
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
- Mutton loin
- Provides the meat and fat that give the gravy its body and flavour.
- Water
- Forms the liquid base that extracts flavour from the meat as it simmers and reduces.
The step that matters
Uncover and stew until the gravy reduces to 1 pint. Reduction concentrates the flavour and thickens the liquid. Stopping too early leaves a thin gravy, while reducing too long makes it salty and sticky.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.