Venison Sauerbraten

DIRECTIONS

• 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.