Servings: 450 ml
Equipment
- Oven dish
- Saucepan
Ingredients
For some people the gravy not the Turkey is the centre of their dinner.
- 4 kilos Fresh beef or lamb or venison or pork bones
- 4 Carrots
- 2 Celery sticks
- 4 Large onions
- 450 ml Red wine with 2 litres of water if you are using chicken or duck or 1 bottle of red wine for red meat gravies
- 4 Black peppercorns
- 2 Bay leaves
- few sprigs Fresh thyme
- 4 tsp Willie’s Cacao Sambirano Madagascar 100% Cocoa Mass Grated
Instructions
- Preheat the oven to 180°C
- Roast the bones / carcasses until sizzling and nicely browned. Remove from the oven and place in a large pan with the carrots, celery, onion, red wine, peppercorns, bay leaves and thyme.
- Add enough water to cover the ingredients, and simmer gently for 4 hours. For the first 2 hours or until the scum is clean looking, skim off the scum every 30 minutes
- Strain the stock and return to a clean pan.
- Reduce to 450ml by boiling fairly rapidly until rich and concentrated
- Remove any fat from the surface. Add the grated cacao and stir until melted into the gravy. Season with salt and pepper.
- At this point you can also add redcurrant or quince jelly to your lamb or venison gravies