That was previously a thick gravy that got much thicker as I heated everything up later due to having to finish the building work I had started that day.
I'm sure I can use the leftover to fill the cable runs I made
Had a banging joint of venison last night. Shot, butchered and prep'd by my Father in Law, stuffed with sausage meat. Very lucky!
It was a lean joint so I browned it then cooked it only so far as to get the sausage meat to 70C. Making a good gravy in the pan with the meat juices and spilt out sausage meat bits was very easy. Dash of flower, good 2 tsp of redcurrant, half a beef stock cube and then some veg water. Best gravy I've made this year.
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