Gravy for a Haunch of Venison
Ingredients
Directions
Prepare the meat
Cut off the feet from the mutton and slice it into steaks.
Grill the steaks on one side until browned.
Stew and season
Place the steaks in a saucepan with water and cover tightly.
Simmer gently for 1 hour.
Uncover and continue to stew until the gravy reduces to 1 pint.
Season with salt to taste.
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
- Loin of old mutton
- Provides the meat that gives the gravy its rich, savory flavor as it stews.
- Water
- Forms the liquid base of the gravy and carries flavor from the meat while it simmers.
The step that matters
Uncover and continue to stew until the gravy reduces to 1 pint. Reducing the liquid by evaporation concentrates the flavor and thickens the gravy. Stopping too early leaves it thin and watery, while reducing too long can make it overly salty once seasoned.
“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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