Red Deer 1

1-2 cups drippings from the roasted deer
2 tbsp butter
2 tbsp flour
small handful of thyme, rosemary, basil, sweet marjoram, parsley
salt and pepper

Melt butter in a pan over medium heat. Stir flour into butter to make a roux. Slowing add drippings and liquor from the roasting pan to the roux. Stir constantly to keep lumps from forming. Continue to stir until meat juices have thickened. Add finely chopped parsley, thyme, rosemary, basil and sweet marjoram to the gravy. Simmer for 5 minutes and serve.




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