Deer Roast

• deer (ham or shoulder)
• potatoes, peeled and cut in half
• carrots
• onion
• salt and pepper
• plain flour

1. Place the deer in a roast pan with an onion (sliced or whole). Salt and pepper.
2. Fill the pan with water to cover meat.
3. Cook for 3 hours at 350u0b0.
4. Place the potatoes and carrots around the roast and cook 1 hour longer.
5. Drain the broth off the roast into a saucepan.
6. Mix about 3/4 cup flour with hot water in a jar.
7. Shake well until lumps are gone.
8. Pour the flour mixture into the broth, stirring constantly.
9. Now, heat the broth up, stirring constantly, until desired thickness.
10. You may need more flour, depending how thick you like your gravy.
11. Just remember the secret to no lump gravy is shaking the flour and hot water in a jar, then stirring into broth; last, heating and constantly stirring until thick.

deer, potatoes, carrots, onion, salt, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=797823 (may not work)