Venison Sauerbraten

• Ready In: 76 hrs
• Serves: 4-5

Ingredients

• 3 -4  lbs  venison chuck roast
• 2  sliced onions
• 2  bay leaves
• 12  peppercorns
• 12  juniper berries (optional)
• 6  whole cloves
• 1 1⁄2 cups red wine vinegar
• 1  cup boiling water
• 2  teaspoons salt
• 2  tablespoons shortening
• 12  gingersnaps, crushed (3/4 c)
• 2  teaspoons sugar

Directions

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