Pan Or Brown Gravy (from roast)

Recipe Ingredients

		Carrot or onion slices - to taste
1/2 cup	118ml	Stock or water - (to 1 cup)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Butter - (to 2 tbspns)

Recipe Instructions

Put a few slices of onion or carrot or both into a roasting pan with meat or bird. Roast meat in usual manner; transfer to a heated platter when done. Carefully spoon fat from roaster and remove vegetables. To remaining juices add 1/2 to 1 cup stock or water just to cover the bottom of the pan. Cook over direct heat, stirring to deglaze, and let come to a boil. Reduce liquid until it has a good color and flavor. Season with salt and pepper; swirl in 1 to 2 tablespoons butter just before serving. Add any juices from the roast that have bled out while waiting.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.