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Directions-
1. Pour off the fat and drippings into a glass jar and allow to seperate.
2. deglaze the bits from the roasting pan with 1/2 cup red cooking wine; or beef or chicken broth if you don't like the flavor of the wine.
3. Once the fat has seperated pour the fat off into a second glass jar. Pour the remaining flavourful goodness into a sauce pan.
4. Add the remaing deglazed brown bits to the pan.
5.Bring everything to a boil
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