Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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)

Browse by categories