(Served with potato pancakes and sweet and sour cabbage, or red cabbage and creamed potato)

4 pounds top roast, beef, elk or deer

MARINADE:

2 c. cider vinegar
2 c. Port wine
1 lg. onion, sliced
1 green pepper, sliced
2 med. carrots, thinly sliced
8 sprigs parsley, chopped
1 bunch celery, leaves only
1 tsp. whole black pepper
2-4 bay leaves, crumbled
1 tsp. salt
2 tsp. marjoram, leaf
4 cloves garlic, minced and mashed
2 tsp. rosemary, leaf
2 tsp. sweet basil, leaf
3 tbsp. butter
5 gingersnaps, crushed
1/2 pt. sour cream

Combine marinade ingredients and mix well. Place meat in marinade. Marinate meat refrigerated for 4-5 days, turning twice daily. Remove meat, drain, and brown in butter, add marinade and simmer 3-4 hours. Strain marinade from meat and discard or use as extra sauce. Add gingersnaps and sour cream to pot. Stir until thick and smooth, do not boil, serve while hot or cold. Serves 8.