Basic brown gravy (aka hunter's sauce) from The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler (page 310) by Steven Rinella

  • shallot
  • Worcestershire sauce
  • Show all ingredients...
  • Serves : 1 cup

  • EYB Comments

    Can substitute scallions for shallot; and dry red wine, beer, or red wine vinegar for dry white wine. Can use the book's "Blonde game stock," p306, or low-sodium chicken broth. See headnote for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: How to roast a hunk of meat to perfection

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute scallions for shallot; and dry red wine, beer, or red wine vinegar for dry white wine. Can use the book's "Blonde game stock," p306, or low-sodium chicken broth. See headnote for variations.

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