Venison Sauerbraten

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Steps

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Place venison roast in a glass or earthenware bowl or baking dish with onions , bay leaves , peppercorns , berries , cloves , vinegar , boiling water , and salt.

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Cover tightly and refrigerate , turning venison twice a day for at least 3 days.

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Never pierce the meat when turning.

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Remove venison from marinade and reserve the marinade.

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Cook venison in the shortening in a heavy skillet until brown on all sides.

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Add the marinade mixture.

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Heat to boiling.

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Reduce heat.

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Cover and simmer until venison is tender , 3 to 3 1 / 2 hrs.

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Remove venison and onions from skillet and keep warm.

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Strain and measure liquid in skillet.

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Add enough water to liquid to measure 2 1 / 2 cups.

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Pour liquid into skillet.

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Cover and simmer 10 minutes.

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Stir gingersnaps and sugar into liquid.

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Cover and simmer 3 minutes.

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Serve venison with onions and gravy.

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Ingredients

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