Memere'S Ragu

1. 1

   Brown flour in frypan using fork to stir bottom constantly until golden brown.

2. 2

   Set aside to cool.

3. 3

   Cook deer meat in kettle with onion, celery and spices until meat is tender.

4. 4

   Add cold water a little at a time to browned flour to make sauce. Gradually add to meat and broth gradually to thicken.

5. 5

   I cook potatoes and carrots in broth before thickening.

6. 6

   Add more cinnamon and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.