Elk/deer Sauerbraten I Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Elk or Deer,
2 1/2 cup: Vinegar,
3 cup: Water,
2 Medium: onions, sliced
1/2: Lemon sliced,
6: Whole cloves,
3: Bay leaves,
6: Whole black pepper,
1 1/2 tsp: Salt,
1 tsp: Fat,
1 1/2 tbsp: 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.
Source: Agricultural Extension Service The University of Tennessee
Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93
(18:18)
Source from luhu.jp
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)
Source from luhu.jp
Tags
Meats