Gravy for Venison
Ingredients
Directions
Prepare the meat
Cut the venison trimmings into small pieces.
Cook the meat over low heat until the juices are released.
Make the gravy
Add 1¼ quarts of boiling water for each pound of meat.
Stir in ½ teaspoon of coarse sea salt and 8-10 whole 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
- Supply the meaty flavor and collagen that give the gravy body as it simmers.
- Boiling water
- Extracts flavor and gelatin from the meat, forming the liquid base of the gravy.
- Whole peppercorns
- Add a mild, aromatic bite that seasons the liquid.
The step that matters
Skim the surface thoroughly. Foam and fine impurities rise to the surface as the liquid boils. Removing them keeps the gravy clear and prevents bitter or off flavors from mixing back in.
“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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