Serves: 5
I use cornstarch as a thickener when my meat has been cooked in a liquid. For example, when you make "Elk Rosemary," see Meat chapter, set the roast aside and spoon the vegetables into another pot and make your gravy in the Dutch Oven you cooked the roast in. If desired, you can also just pour off excess liquid from a recipe and use it for your gravy base. To avoid lumpy gravy, mix the cornstarch in cold water before you add it to the pan drippings. I use a heaping tablespoon of cornstarch to about a quarter cup of cold water. Make sure your pan drippings are just simmering as you slowly add the cornstarch/cold water mix. Stir constantly until all the cornstarch has been added.
A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Chili, Stews, Soups and Sauces
This Cornstarch Gravy recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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