Gravy for any roast, bird, etc. 

I Made This Following Roast Game Meat
Why on earth did I capitalize all those words?

After you remove the roast to rest, pour drippings out of pan into small bowl or measuring cup. Put the pan over medium heat. Put at least 2 TBSP of fat back in roasting pan. If you don't have enough fat, SUPRISE, butter will work. After the butter melts, whisk 2-3 TBSP flour into the fat. Stir and keep stirring. This mixture should look like thick cream, but if it starts to clot up, add another TBSP of fat or butter. Let it cook for a few minutes. You don't want your gravy to taste like raw flour. Now slowly pour drippings back into pan. Add broth to equal 1 cup. If your gravy boils and gets too thick, just add some more liquid. You can use some wine, water or milk if you don't have broth. You can make milk gravy; I never do cause I don't like plain milk gravy. Taste for salt and pepper. Enjoy.