6 lb. roast beef or venison (use each or both as desired)
1 bottle vinegar
5 bay leaves
3 lg. onions, sliced
Ginger Snaps
Brown sugar

Place roast in 10 quart pot. Pour over vinegar and an equal amount of water, bay leaves and onions. Soak for 3 days in cool place. Turn meat over once each day. Roast at 375 degrees covered with foil. Baste with brine. When tender and well done, cool. While cooling, take all brine and gravy, mix in blender and thicken with ginger snaps. Sweeten to taste with brown sugar. Slice cool meat. Lay in sauce. Heat thoroughly. Can be served with wide noodles or potato dumplings.