I found this recipe when Husband decided we would smoke a Turkey instead of bake. The drippings from the turkey were very smokey tasting and would not make a good gravy. This recipe was great and you can either use drippings with or not. I make food for a large group so I tripled the recipe! This will now be my go to recipe for gravy of this type!

Haven’t tried…for the Braised Rabbit in this book.
Demi-glace is another French sauce that every self-respecting restaurant keeps on hand. As an apprentice, I prepared it thousands of times for use in a variety of other sauces and dishes.

Also called brown sauce, demi-glace is traditionally prepared with what the French refer to as espagnole sauce (a mixture of brown stock, vegetables, brown roux, and tomatoes), brown stock, and Madeira or sherry. It’s simplified here to create a flavorful sauce you can keep on hand to add intense flavor to a number of dishes.

Haven’t tried.
Naomi says this is good with hot biscuits. Her kids used to call it “Grass Gravy” and loved it. Can use for breakfast or any other meal.

Intended as a guideline.

My mother usually just seasoned and rolled in flour. Guess you could consider her way more “Country Fried” and this recipe more “Southern Fried”.
This is a good basic cooking guide.

This is a good beginner cooking guide.