Gravy for Venison
Ingredients
Directions
Cut the venison trimmings into small pieces.
Cook over low heat until the juices are released.
Add 1¼ quarts of boiling water for each pound of meat.
Stir in ½ teaspoon of coarse sea salt and 8-10 whole black peppercorns.
Skim the surface thoroughly and let it boil.
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 trimmings
- Release juices and flavor into the liquid as they cook, forming the base of the gravy.
- Boiling water
- Dissolves the released juices and meat flavor to form the body of the gravy.
The step that matters
Skim the surface thoroughly. Fat and fine particles rise to the surface as the liquid simmers and boils. Removing them keeps the gravy clear and prevents a greasy, cloudy texture.
“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.