Elk/deer sauerbraten

Yield: 6 servings

3 lbs Elk or Deer

2 1/2 cup Vinegar

3 cup Water

2 Medium onions, sliced

1/2 Lemon sliced

6 Whole cloves

3 Bay leaves

6 Whole black pepper

1 1/2 tsp Salt

1 tsp Fat

1 1/2 tbsp 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.