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Gravy for Venison

A simple venison gravy made by simmering venison trimmings in water with salt and pepper.

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

Ingredients

Directions

Prepare

  1. Cut the venison trimmings into small pieces.

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

Make the gravy

  1. Add boiling water to the meat.

  2. Stir in salt and peppercorns.

  3. Skim the surface thoroughly.

  4. Boil for two hours.

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 that release juices and flavour the gravy.
Boiling water
Extracts flavour and gelatin from the meat as it simmers into a liquid.

The step that matters

Skim the surface thoroughly. Skimming removes foam and loose fat that rise during boiling; leaving them in makes the gravy greasy and cloudy.

“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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