Best gravy?
- Thread starter howl
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MThuntr
Well-known member
opossum
I haven't had squirrel or rabbit in some time so I'm going to have to go with Ditch Parrot (pheasant)
I haven't had squirrel or rabbit in some time so I'm going to have to go with Ditch Parrot (pheasant)
jryoung
Well-known member
Chickens, egg yolk itself is almost the perfect "gravy"
noharleyyet
Well-known member
Beef for brown roast gravy or breaded round cracklins for cream...in a mashed tater scooped bowl w/dinner rolls or bisquits.
"round"? I know cracklins but what does round signify?
noharleyyet
Well-known member
Chicken fried tenderized round steak...
JEL
Well-known member
I mean good gravy needs good fat so beef chuck roast or pork shoulder for me.
WildWill
Well-known member
My mom's gravy she makes with beef liver and onions.
LopeHunter
Well-known member
You need fat as fat has most of the flavor. The fat can't be too strong, though. I have had some baked raccoon though did not make gravy. I missed the boat back in my youth when ran a trapline and ran raccoons with red tick hounds.
Gellar
Well-known member
Is there a bad gravy?
Southern Elk
Well-known member
Paging the resident gravy expert @Nameless Range.
Scott85
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- Joined
- Nov 22, 2018
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- 2,687
Corned beef gravy!!!
Nameless Range
Well-known member
In the same way I feel about chicken fried steaks and children, all gravys are intrinsically beautiful. I am partial to sausage gravy though.
It can be fancy:
It can be cheap:
It's utility is endless. When hot, it's good on everything. When cold and congealed, it might even be better on everything.
You can put it on day old frozen pizza with an egg:
You can dip your grilled cheese in it:
You can get it in a bowl on the side to wash down the main course:
It really is a building block of life. We now know, thanks to modern science, that the primordial soup in which the prebiotic conditions for earth's first microbes to grow 3.7 billion years ago was actually nothing but a peppered roux with milk and chunks of pork sausage in it.
Some cheesy bastard engaged in unwanted guitar playing around a fire might tell you we are nothing but stardust, but that's false. Really, we are nothing but gravy.
It can be fancy:
It can be cheap:
It's utility is endless. When hot, it's good on everything. When cold and congealed, it might even be better on everything.
You can put it on day old frozen pizza with an egg:
You can dip your grilled cheese in it:
You can get it in a bowl on the side to wash down the main course:
It really is a building block of life. We now know, thanks to modern science, that the primordial soup in which the prebiotic conditions for earth's first microbes to grow 3.7 billion years ago was actually nothing but a peppered roux with milk and chunks of pork sausage in it.
Some cheesy bastard engaged in unwanted guitar playing around a fire might tell you we are nothing but stardust, but that's false. Really, we are nothing but gravy.
The master has spoken. May it forever be so.
Southern Elk
Well-known member
Gerald Martin
Well-known member
- Joined
- Jul 3, 2009
- Messages
- 8,319
Sausage gravy. In particular home butchered breakfast sausage cold smoked with hickory chips.
For even more flavor ju ju add chicken bouillon or chicken stock into the mix.
For even more flavor ju ju add chicken bouillon or chicken stock into the mix.
Brittany Chukarman
Well-known member
Duck fat gravy on rice is close but pan fried pheasant,quail,chukar, cottontail and venison make a damn good gravy on mashed. Sausage gravy on biscuits or hash browns for breakfast.
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