Categories: Meats 
      Yield: 6 servings 
  
      3 lb Elk or Deer                         3    Bay leaves 
  2 1/2 c  Vinegar                             6    Whole black pepper 
      3 c  Water                           1 1/2 ts Salt 
      2    Medium onions, sliced               1 ts Fat 
    1/2    Lemon sliced                    1 1/2 tb Flour 
      6    Whole cloves                    
  
  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)