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Elk: Elk / Deer Sauerbraten

Source of Recipe

Agricultural Extension Service The University of Tennessee


List of Ingredients

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 t Fat
1 1/2 tb Flour


Recipe

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. Serves 6.