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 main meaty flavour and, from bones and connective tissue, body to the stock.
- Peppercorns
- Add a mild, warm spiced aroma as the stock simmers.
The step that matters
Remove all fat from the surface. Fat left floating on the stock makes it greasy and can cloud it. Cooling the strained stock lets fat solidify on top, so it lifts off cleanly.
“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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