Chancer 23 Posted December 30, 2010 Report Share Posted December 30, 2010 WELL FOLKS I HAVE A FEW OF MY WIFES FAMILY COMING FOR A FEW DAYS AND IV DECIDED TO TAKE OUT MY VENISON ROAST AND MAKE THAT FOR A DAYS MEAL BUT MY MISSUS THINKS THIS WOULD BE A LITTLE TO DRY FOR THEM COULD I NOT MIX UP A GRAVY TO GO WITH IT.. IF IM USALLY COOKING AND EATING ON OUR OWN I SOMTIMES MIX UP SOME JUNIPER BERRIER AND RED WINE FOR A GRAVY.. ANY OTHER IDEAS WOULD BE GREATFULL, YIS CHANCER Quote Link to post Share on other sites
bert the fert 28 Posted December 30, 2010 Report Share Posted December 30, 2010 WELL FOLKS I HAVE A FEW OF MY WIFES FAMILY COMING FOR A FEW DAYS AND IV DECIDED TO TAKE OUT MY VENISON ROAST AND MAKE THAT FOR A DAYS MEAL BUT MY MISSUS THINKS THIS WOULD BE A LITTLE TO DRY FOR THEM COULD I NOT MIX UP A GRAVY TO GO WITH IT.. IF IM USALLY COOKING AND EATING ON OUR OWN I SOMTIMES MIX UP SOME JUNIPER BERRIER AND RED WINE FOR A GRAVY.. ANY OTHER IDEAS WOULD BE GREATFULL, YIS CHANCER Do you have any venison bones and trimmings, any pheasant or duck carcasses in the freezer ? If so, put them in a big pan with a bottle of red wine, some crushed juniper, chopped rosemary and thyme, a carrot, an onion, and a rib of celery. Also add about a dozen peppercorns. Cook gently for about four or five hours. Strain, then reduce the stock to a dark, intense jus. Season lightly with salt and that's a great base for any game gravy. Quote Link to post Share on other sites
Chancer 23 Posted December 30, 2010 Author Report Share Posted December 30, 2010 WELL FOLKS I HAVE A FEW OF MY WIFES FAMILY COMING FOR A FEW DAYS AND IV DECIDED TO TAKE OUT MY VENISON ROAST AND MAKE THAT FOR A DAYS MEAL BUT MY MISSUS THINKS THIS WOULD BE A LITTLE TO DRY FOR THEM COULD I NOT MIX UP A GRAVY TO GO WITH IT.. IF IM USALLY COOKING AND EATING ON OUR OWN I SOMTIMES MIX UP SOME JUNIPER BERRIER AND RED WINE FOR A GRAVY.. ANY OTHER IDEAS WOULD BE GREATFULL, YIS CHANCER Do you have any venison bones and trimmings, any pheasant or duck carcasses in the freezer ? If so, put them in a big pan with a bottle of red wine, some crushed juniper, chopped rosemary and thyme, a carrot, an onion, and a rib of celery. Also add about a dozen peppercorns. Cook gently for about four or five hours. Strain, then reduce the stock to a dark, intense jus. Season lightly with salt and that's a great base for any game gravy. CHEERS FELLA YOUR MAKING MY MOUTH WATER THE NOW I WILL SURELY GIVE IT A TRY. WILL HAVE TO GET THE CARCASSES OFF MY FATHER IN LAW AS HE HAS THEM HANGING AS WE SPEAK.. IM OPEN FOR ANY MORE OPTIONS YIS CHANCER Quote Link to post Share on other sites
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.