Venison Sauerbraten Recipe

• 3 to 3 1/2 pound venison chuck roast
• 12 peppercorns
• 6 whole cloves
• 1 1/2 c. red wine vinegar
• 2 tbsp. shortening
• 2 tbsp. sugar
• 2 onions, sliced
• 2 bay leaves
• 12 juniper berries, if you like
• 2 tbsp. salt
• 1 c. boiling water
• 12 gingersnaps, crushed (about 3/4 c.)

1. Place roast in an earthenware bowl or possibly glass baking dish with onions, bay leaves, peppercorns, berries, cloves, salt, vinegar, and boiling water.
2. Cover bowl with plastic wrap.
3. Marinate 3 days or possibly longer in refrigerator, turning meat twice a day with 2 wooden spoons.
4. NEVER PIERCE MEAT WITH A FORK.
5. Drain meat, reserving marinade.
6. Brown meat on all sides in warm shortening in a heavy skillet.
7. Add in marinade mix.
8. Cover skillet and simmer.
9. Add in water if necessary to measure 2 1/2 c. of liquid.
10. Pour liquid into skillet.
11. Cover and simmer 10 min, stir gingersnaps and sugar into liquid.
12. Cover and simmer gently 3 min.
13. Serve meat and onions on a platter.
14. Accompany with gingersnap gravy.
15. Serves 6.
16. The secret of Sauerbraten is the spice vinegar marinade which tenderizes the venison.

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

Taken from cookeatshare.com/recipes/venison-sauerbraten-60668 (may not work)