Elk gravy, Denver sourdough

This is the all that's left of the elk rib eye that was sautéed and pressure cooked. Alas.  About half a cup of frozen chicken broth was added to the fond left over in the pan which were the dregs of singed bits of elk flesh, butter and seasoned flour, along with a teaspoon or so of Worchester Wustersher Warchestershire, goddamnit, Worcestershire sauce.

Sourdough made about a week ago and held in tight cold storage but not frozen. From a culture captured and cultivated in Denver, and I must say, none of those places famous for their sourdough have anything on this, in my arrogant opinion.