4-5 lb. beef or deer roast, prefer lean arm
Salt and pepper
2 tbsp. pickling spices
3 bay leaves
1 lg. onion, sliced
1 c. cider vinegar
1 c. water
1/2 c. sugar
2 tbsp. raisins; optional
About 20 ginger snaps, crushed
Some flour if needed

Salt and pepper the meat on both sides. Combine the vinegar, water, sugar, spices and bay leaves and bring to a boil. Let cool to warm. Pour over meat which has been placed in a deep crock or porcelain or glass container, putting the sliced onion on top. Be sure that all the meat is covered with the liquid. Cover and place in refrigerator for 3 days, taking out once a day and turning meat.

After 3 days take out meat wipe dry and brown in fat on both sides. Place in roaster with onion slices on top. Cover and roast in 350 degree oven for about 1 hour. Strain the liquid and pour some of it over meat, turn meat and place back in oven for about another hour or until fork tender. With rest of liquid make gravy, by adding the crushed ginger naps, adding more water, salt, sugar, pepper or flour if gravy is not thick enough. Raisins may be added to gravy while cooking. Serve with potato dumplings or ribbon noodles or just mashed or plain potatoes.