Memere'S Ragu

Directions

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.