Extract of Game for Gravy is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic extract made by boiling down game remains and bones with shallots, herbs and spices and which is typically used as the flavour base for gravies. The full recipe is presented here and I hope you enjoy this classic British version of: Extract of Game for Gravy.
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This is a classic recipe for a Victorian version of Extract of Game for Gravy that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 11.—EXTRACT OF GAME FOR GRAVY.
Chop up the remains of game or bones thereof, and put them into a stewpan with a bit of butter, four shalots chopped, a bay-leaf and a sprig of thyme, three cloves, and a few peppercorns; fry these over the fire until they become browned; then add a pint of stock or water; boil this for a quarter of an hour, and strain it through a sieve for use, as occasion requires.
Modern Redaction
Ingredients:
400 to 500g remains of cooked game and/or game bones, chopped
3 tbsp butter
4 shallots, chopped
1 bayleaf
1 sprig of thyme
3 cloves
1 tsp black peppercorns
Method:
Combine the game remains, butter, shallots, bayleaf, thyme, cloves and black peppercorns in a pan then fry gently until browned. Add 750ml stock or water, bring to a boil and cook for 15 minutes. Take off the heat then strain through a fine-meshed sieve.
Either refrigerate or freeze in batches until needed.
