---------- Recipe via Meal-Master (tm) v8.02
  Categories: Meats
       Yield: 6 servings
       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