just out of curiosity what kind of game do you have access to beside
venison?

Last edited by Ashen (Sat 15 Dec 12 11:14pm)

We have easy access to a nearby estate that sells venison, pheasant, partridge, grouse, duck and rabbit. They're all shot on the spot, nothing is herded onto a wagon and sent to slaughter, and that's our rule of thumb for what meat we'll eat.
We were once big meat eaters until saw a horrific, undercover, documentary about abattoirs. We miss our meat but what we saw had a very strong impact.
Do you think we could use the fat off a duck?

Re: gravy, roast the meat over chopped veg (carrot, onion, celery), then at the end, take the meat off to rest and mash up the veg with a potato masher and add a bit of flour, add some liquid (e.g. red wine) and cook on the hob to thicken. Strain out the veg bits and you should have good gravy, once you've seasoned it.

If it needs a bit of help flavour-wise, I favour dark soy sauce rather than Vegemite or Marmite. All three can give a beery flavour if you overdo it, but I find the dark soy gives more depth and less beeryness, and also darkens it nicely. I usually add a few drops of dark soy to gravy even if the flavour is fine, just for looks.

If you're adding soy, Vegemite or Marmite, add it FIRST before salt! Otherwise you will end up with salty salty gravy.