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2 1/2 - 3 lb. deer roast
3 tbsp. bacon grease
2 packs Au Jus mix
1/2 stick butter
1/4 c. flour

Rub about 1 tablespoon grease over roast, heat remainder in iron skillet or Dutch oven. Brown roast slowly over medium heat.

Dissolve the 2 packs Au Jus mix in 1 cup warm water. Pour slowly over roast. Bring liquid to boil, reduce heat. Cover and simmer 2 to 3 hours, turning roast once after 1 hour. Add small amount of water if necessary.

When roast is tender, remove from skillet. Cover and allow to set for 20 minutes. Slice roast thin. Pour liquid from skillet, measure, add water to make 2 cups.

Melt butter in skillet, stir in flour until it is thoroughly combined and you have a paste. Pour liquid slowly into skillet, stirring constantly. Bring to boil over medium high heat. Cook approximately 1 minute or until it has consistency of thick cream. Serve over sliced roast.

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