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Gravy for Venison

A savory venison gravy made by simmering venison pieces 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 into small pieces and cook over low heat until the juices are released.

  2. Add 1 ¼ cups of boiling water, ¼ teaspoon of coarse sea salt, and 8 to 10 whole peppercorns.

  3. Skim the surface thoroughly and let it boil for 2.5 hours.

  4. Strain the gravy and let it cool, then remove all fat.

  5. Simmer for 1 minute and serve hot.

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 neck or trimmings
Provides the meat flavour and gelatin-rich juices that give the gravy its body.

The step that matters

Skimming the surface thoroughly. Foam and fat rise to the surface as the liquid boils; removing them early keeps the gravy clear and prevents a greasy, cloudy result.

“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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