Elk

lb elk roast 1-1/2 cup red wine
½ cup wine vinegar 6 whole cloves
5 peppercorns 1 bay leaf
1 large onion, diced ¼ cup butter
5 tbsp flour 1 tbsp brown sugar
½ cup ginger snaps, crushed

The night before, combine wine, vinegar, onion and 2 cups water. Rinse thawed roast in a dutch oven and pierce several times. Pour liquid over meat and sprinkle with cloves, peppercorns and top with bay leaf. Cover and refrigerate, turning 2-3 times. Place meat and liquid in dutch oven and simmer 7-8 hours. Remove meat and keep warm Remove the liquid into a separate bowl. In the same dutch oven, melt butter and stir in flour and sugar. Stir until it is smooth. Pour liquid back into dutch oven. Stir and simmer until it thickens. Add more flour if needed. Add ginger snaps and simmer until they dissolve. Return meat to dutch oven and spoon mixture over meat. Cover and cook slowly for an additional hour.