2 lb. deer round or shoulder (cut 3/4 inch thick)
1/2 c. flour (season with 1 tsp. salt, 1/2 tsp. pepper)
3 tbsp. bacon grease or shortening
1 pack Au Jus mix
1 1/2 c. water
4 potatoes (peeled, sliced 1/4 inch thick)
1 lg. onion (sliced thick)

Trim any fat or silver skin from deer, cut into serving size pieces. Melt bacon grease over medium heat in large skillet or Dutch oven. Dredge deer in seasoned flour. Brown both sides slowly in bacon grease.

Stir the water into the Au Jus mix slowly until completely dissolved. (You may substitute 2 beef bouillon cubes dissolved in 1 1/2 cups boiling water if desired.) Pour liquid into meat. Bring just to a boil. Reduce heat to low, cover and simmer 30 minutes.

Add potato and onion slices, season lightly with salt and pepper if desired. If liquid is very low, add small amount of water. Bring back to a boil. Reduce heat to low, cover and simmer until potatoes and meat are tender (35 to 40 minutes).