A Ricn Gravy for Venison
Ingredients
Directions
Add boiling water to the meat.
Remove any scum that forms on the surface.
Add a little coarse sea salt.
Boil the mixture until the gravy is reduced by half.
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
- Provides the flavor and body that the gravy is built from as it simmers.
The step that matters
Removing the scum from the surface. Scum is coagulated protein and impurities that rise as the liquid heats. Skimming it keeps the gravy clear and prevents off flavors from being reabsorbed as it reduces.
“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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