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Gravy for Venison

A savory venison gravy made by simmering trimmings with water, salt, and peppercorns.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Gravy for Venison

Ingredients

Directions

  1. Cut the venison trimmings into small pieces.

  2. Cook the meat over low heat until the juices are released.

  3. Add 1¼ quarts of boiling water for each pound of meat.

  4. Stir in ½ teaspoon of coarse sea salt and 8-10 whole peppercorns.

  5. Skim the surface thoroughly and let it boil.

Recipe from a historical cookbook (Internet Archive).

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 meat and fat whose juices and flavour form the base of the gravy.

The step that matters

Skim the surface thoroughly. Skimming removes foam and fat that rise as the liquid boils. Leaving them in can make the gravy cloudy, greasy and off-tasting.

“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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