Venison Sauerbraten

• 3 lb. venison shoulder
• 1 pt. vinegar
• 3 bay leaves
• 12 peppercorns
• 6 whole cloves
• 1 sprig chopped parsley
• 1/4 c. butter
• 1 c. sliced onions
• 1 1/2 c. carrots, julienne
• 1 doz. gingersnaps
• 1 Tbsp. sugar
• 2 Tbsp. flour seasoned with salt and pepper

1. Wipe meat with cloth.
2. Place in a small earthenware crock; add vinegar and enough water to cover; add bay leaves, peppercorns, whole cloves and parsley.
3. Cover and place in refrigerator.
4. Leave 3 or 4 days, turning the meat daily.
5. Drain off liquid, reserving it for the sauce.
6. Rub meat on all sides with seasoned flour. Brown it thoroughly in butter.
7. Add onions, carrots and 2 cups of the spiced liquid.
8. Cover and simmer gently about 2 hours or until meat is tender.
9. Remove meat to a hot platter.
10. Add gingersnaps, rolled into fine crumbs, and sugar to the gravy; cook for about 10 minutes.
11. Add salt, if desired.
12. Pour sauce over meat.
13. Great with potato dumplings.

venison shoulder, vinegar, bay leaves, peppercorns, cloves, parsley, butter, onions, carrots, gingersnaps, sugar, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=915471 (may not work)