Elk or Venison Sauerbrate

By jkletzien@juno.com

4 pound round roast
1 pint red wine vinegar
1/4 cup sugar
1 onion sliced
10 peppercorns
5 whole cloves
2 bay leaves

Place round roast in a large container (not aluminum). Combine the vinegar, sugar, onion, salt, peppercorn, cloves and bay leaves. Heat but do not boil. Pour the mixture over the meat.

Cover and marinate in refrigerator for 4 days, turning once a day.

On the 4th day, remove the roast from the marinade. Dry roast with paper towel and place in an electric skillet and brown with 2 tablespoons olive oil.

Add marinade to the skillet and cook the roast at 250 degrees for 6-8 hours, on simmer. After it has completely cooked, you will find it very tender, slice it into edible pieces. (Save the marinade for the gravy.)