Recipe - Elkdeer Sauerbraten

3 pound Elk or Deer
2 One half cup Vinegar
3 cup Water
2 Medium onions, cut or sliced up
One half Lemon cut or sliced up
6 Whole cloves
3 Bay leaves
6 Whole black pepper
1 One half teaspoon Salt
1 teaspoon Fat
1 One half tablespoon Flour

Place meat in a large bowl; add vinegar, water, onions, cloves, pepper and
salt. Let meat stand 48 hours in refrigerator, turning occasionally.
Remove meat, brown in hot fat. Remove meat and add flour, brown and add 2
cups vinegar marinade mixture; cook until mixture thickens. Add meat and
simmer for two hours. Remove, slice meat and pour gravy over meat.

Source: Agricultural Extension Service The University of Tennessee
Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 100693
(18:18)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini