3-4 lb venison chuck roast

2 Sliced onions

2 Bay leaves

12 Peppercorns

12 Juniper berries (if desired)

6 Whole cloves

1 1/2 c Red wine vinegar

1 c Boiling water

2 ts Salt

2 tb Shortening

12 Gingersnaps, crushed (3/4c)

2 ts Sugar

Place venison roast in a glass or earthenware bowl or baking
dish with onions, bay leaves, peppercorns, berries, cloves,
vinegar, boiling water, and salt.
Cover tightly and refrigerate,
turning venison twice a day for at least 3 days.
Never pierce the
meat when turning.
Remove venison from marinade and reserve the
marinade.
Cook venison in the shortening in a heavy skillet until
brown on all sides.
Add the marinade mixture.
Heat to boiling;
reduce heat.
Cover and simmer until venison is tender, 3 to 3 1/2
hrs.
(Crockpot on high all day….
works) Remove venison and onions
from skillet and keep warm.
Strain and measure liquid in skillet.
Add enough water to liquid to measure 2 1/2 cups.
Pour liquid into
skillet.
Cover and simmer 10 minutes.
Stir gingersnaps and sugar
into liquid.
Cover and simmer 3 minutes.
Serve venison with onions
and gravy.
Baked potatoes and Citrus salad are serve withs….