Roast venison. Remove meat and put about a cup of water in roasting pan to catch cracklings. Make a rue with a 1/4 cup butter 1/2 onion and a heaping T. of flour. Add 1/2 T rubbed sage. Add racklings and additional cup of water and bite size venison. Boil till slightly thick.
I served with mashed potatoes. (Remember: diced potatoes, 1/4 cup butter, 1/4 cup sour cream, garlic salt, pepper and salt, parsley, smidge nutmeg etc.)