Venison Sauerbraten

• 3 to 3 1/2 pounds venison chuck roast
• 2 bay leaves
• 12 juniper berries, if desired
• 2 tsp salt
• 1 c. boiling water
• 12 gingersnap cookies, crushed (about 3/4 c.)
• 2 onions, sliced
• 12 peppercorns
• 6 whole cloves
• 1 1/2 c. red wine vinegar
• 2 tsp sugar
• 2 Tbsp shortening

1. Place venison in earthenware bowl or glass baking dish with onions, bay leaves, peppercorn, cloves, berries, salt, vinegar and boiling water.
2. Cover tightly; refrigerate at least 3 days, turning meat twice a day.
3. Never pierce meat when turning.
4. Drain meat, reserving marinade.
5. In heavy skillet, brown meat on all sides in shortening.
6. Add marinade mixture, Cover tightly; simmer 3 to 3 1/2 hours or until meat is tender.
7. Remove meat and onions from skillet and keep warm.
8. Strain and measure liquid in skillet; add water, if needed to measure 2 1/2 c. liquid.
9. Pour liquid into skillet, cover and simmer 10 minutes.
10. Stir gingersnaps and sugar into liquid. Cover; simmer gently 3 minutes.
11. Serve meat and onions on a platter.
12. Accompany with gingersnap gravy.
13. Makes 6 servings.

chuck roast, bay leaves, berries, salt, boiling water, cookies, onions, peppercorns, cloves, red wine vinegar, sugar, shortening

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37808 (may not work)