Elk/deer Sauerbraten

• 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

Instructions

1. 1

   Place meat in a large bowl; add vinegar, water, onions, cloves, pepper and salt.

2. 2

   Let meat stand 48 hours in refrigerator, turning occasionally.

3. 3

   Remove meat, brown in hot fat.

4. 4

   Remove meat and add flour, brown and add 2 cups vinegar marinade mixture; cook until mixture thickens.

5. 5

   Add meat and simmer for two hours.

6. 6

   Remove, slice meat and pour gravy over meat.