Modern Cookery
Ingredients
Directions
Make the broth
Simmer the venison trimmings in water for 2 hours and a half.
Strain the mixture and let it cool.
Remove all fat from the surface.
Finish and serve
Simmer for 1 minute and serve 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
- Its meat and connective tissue release savoury flavour and body into the simmering liquid.
The step that matters
Removing the fat. Fat rises to the surface and sets into a solid layer as the broth cools, so it lifts off cleanly. Removing it keeps the broth clear and stops it tasting greasy.
“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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