Plain Gravy for Venison
Ingredients
Directions
Trim the fat from the venison cutlets and place them in a stewpan.
Heat over a clear fire and let them brown slightly in their own fat.
Add ½ cup of boiling water for each pound of meat.
Remove the scum, add a little coarse sea salt, and boil the gravy until reduced by half.
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 cutlets
- Provide the meat and rendered fat that browns to flavour the gravy.
- Water
- Dissolves the browned meat juices and fat, forming the liquid base of the gravy.
The step that matters
Boil the gravy until reduced by half. Boiling concentrates the dissolved meat juices and flavour as water evaporates. Stopping early leaves a thin, weak gravy, while over-reducing makes it too salty and sticky.
“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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