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3-4 lb venison chuck roast
2 Sliced onions
2 Bay leaves
12 Peppercorns
12 Juniper berries (if desired)
6 Whole cloves
1 1/2 c Red wine vinegar
1 c Boiling water
2 ts Salt
2 tb Shortening
12 Gingersnaps, crushed (3/4c)
2 ts Sugar
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.
Baked potatoes and Citrus salad are serve withs….
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