 Venison SauerbratenIngredients: 3 lb. Venison 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 tbs salt 1 tbs fat 1 1/2 tbs flour Directions: 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.  |
