Modern Cookery
Ingredients
Directions
Simmer the venison trimmings in water for 2½ hours.
Strain the mixture and let it cool.
Remove all fat from the surface.
Simmer for 1 minute before serving hot.
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
- Provide the meaty flavor and connective tissue whose gelatin gives the broth body.
- Water
- Extracts flavor and gelatin from the trimmings and forms the body of the broth.
The step that matters
Remove all fat from the surface.. Fat from the meat floats on the liquid and can make the broth greasy. Removing it after cooling, when the fat solidifies on top, gives a cleaner, clearer broth.
“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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