Title: Elk/deer Sauerbraten I
Categories: Meat
Yield: 6 Servings

3	lb	Elk or Deer
2 1/2	c	Vinegar
3	c	Water
2		Medium onions, sliced
1/2		Lemon sliced
6		Whole cloves
3		Bay leaves
6		Whole black pepper
1 1/2	ts	Salt
1	ts	Fat
1 1/2	tb	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, 10-06-93 (18:18)

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