Venison Gravy
- Thread starter whinfell
- Start date
K333ROE
Well-Known Member
Funny you ask, just yesterday I made some for my son to take away with him, along with some steaks of course.
You put some venison bones under the grill and roast well until slightly burned,perhaps even more than slightly !
Place in a pot with onions,carrots, clove of garlic pressed slightly, add some water, salt and pepper.
Pop in a bay leaf and boil down for 4 or 5 hours then add about half a bottle of red wine and a wine glass of port.
Reduce this again, taste and season as required.
Pour through a sieve leaving only the liquid.
Finally add a piece of dark chocolate.
.You can store by freezing in an ice cube mould. That way you can take out as much as you need.
You put some venison bones under the grill and roast well until slightly burned,perhaps even more than slightly !
Place in a pot with onions,carrots, clove of garlic pressed slightly, add some water, salt and pepper.
Pop in a bay leaf and boil down for 4 or 5 hours then add about half a bottle of red wine and a wine glass of port.
Reduce this again, taste and season as required.
Pour through a sieve leaving only the liquid.
Finally add a piece of dark chocolate.
.You can store by freezing in an ice cube mould. That way you can take out as much as you need.
Last edited:
KevinF
Well-Known Member
Your recipe is classical and will work well. However, I caution those about to pile and I try it at home: for some reason, cooking venison bones stink in a way that beef, pork or lamb bones do not. Run the kitchen extractor and be prepared to withstand complaints, that is until you deliver the end result in a gravy boat, at which point the grumbling will turn to slurps of appreciation.
bewsher500
Well-Known Member
use the roasting juices, deglaze the pan as you would normally, thicken with butter and/or flour and then add a genrous dolop of redcurrant/rowan/blackcurrant etc jelly or whatever you have to hand to both thicken, sharpen and sweeten said gravy.
salivating just typing it!
salivating just typing it!
This does two or three people so multiply up as necessary -
Step 1 - Pour self glass of good red wine for drinking.
Next -
200Ml red wine (Tesco French Red tin 18.7cl is close enough)
250Ml Beef stock (genuine stock or sometimes I use Kallo organic cubes - which are excellent).
Pour together in saucepan and reduce by two thirds (about 20 mins steady simmer).
Add big dollop redcurrant jelly plus any juices from roast pan then thicken with gravy granules (teaspoon at a time) to liking.
It is superb (even with sausages!!) and no faffing around.
Please try before any criticisms?
Replenish own wine as necessary.
Enjoy.
Step 1 - Pour self glass of good red wine for drinking.
Next -
200Ml red wine (Tesco French Red tin 18.7cl is close enough)
250Ml Beef stock (genuine stock or sometimes I use Kallo organic cubes - which are excellent).
Pour together in saucepan and reduce by two thirds (about 20 mins steady simmer).
Add big dollop redcurrant jelly plus any juices from roast pan then thicken with gravy granules (teaspoon at a time) to liking.
It is superb (even with sausages!!) and no faffing around.
Please try before any criticisms?
Replenish own wine as necessary.
Enjoy.
Was that Floyd I heard just falling off that stool????
Deglaze pan with port, redcurrant jelly in, reduce till gooey.
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