This sauce is good on it's own but is also the base for many other sauces.
1/2 clove garlic
2 tbsp butter, melted
2 tbsp flour
1 cup venison stock, beef stock or stock from bouillon
salt and pepper or paprika
Rub your pan with garlic clove. Add flour to the melted butter, stirring continuously, to make a medium brown roux. Slowly stir in the cup of bouillon, continuing to stir, while heating the sauce to the boiling point to thicken. Add seasonings to taste.
Makes about 1 cup