Gravy for Venison is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic gravy for venison made with venison trimmings and mutton shank bones flavoured with walnut ketchup. The full recipe is presented here and I hope you enjoy this classic British version of: Gravy for Venison.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
GRAVY FOR VENISON.
444. INGREDIENTS.—Trimmings of venison, 3 or 4 mutton shank-bones, salt to taste, 1 pint of water, 2 teaspoonfuls of walnut ketchup.
Mode.—Brown the trimmings over a nice clear fire, and put them in a stewpan with the shank-bones and water; simmer gently for 2 hours, strain and skim, and add the walnut ketchup and a seasoning of salt. Let it just boil, when it is ready to serve.
Time.—2 hours.
Modern Redaction
Ingredients:
trimmings from venison
4 mutton shank bones (and any venison bones)
salt, to taste
600ml water
2 tsp walnut ketchup
Method:
Brown the venison trimmings in a frying pan then place in a stockpot with the bones and the water. Bring to a simmer, cover and cook gently for 2 hours then strain the liquid and skim the surface clear. Stir in the walnut ketchup and season to taste then pour into a new pan.
