Memere'S Ragu - cooking recipe

Ingredients

1 c. flour
1 to 2 lb. deer meat
1 onion
4 to 6 c. water
1/2 tsp. cinnamon
1/2 tsp. salt and pepper
1 to 2 stalks celery or seed
1/4 tsp. garlic

Preparation

Brown flour in frypan using fork to stir bottom constantly until golden brown.
Set aside to cool.
Cook deer meat in kettle with onion, celery and spices until meat is tender.
Add cold water a little at a time to browned flour to make sauce. Gradually add to meat and broth gradually to thicken.
I cook potatoes and carrots in broth before thickening.
Add more cinnamon and salt and pepper to taste.