Venison Sauerbraten - cooking recipe

Ingredients

3 to 3 1/2 pounds venison chuck roast
2 bay leaves
12 juniper berries, if desired
2 tsp salt
1 c. boiling water
12 gingersnap cookies, crushed (about 3/4 c.)
2 onions, sliced
12 peppercorns
6 whole cloves
1 1/2 c. red wine vinegar
2 tsp sugar
2 Tbsp shortening

Preparation

Place venison in earthenware bowl or glass baking dish with onions, bay leaves, peppercorn, cloves, berries, salt, vinegar and boiling water.
Cover tightly; refrigerate at least 3 days, turning meat twice a day.
Never pierce meat when turning.
Drain meat, reserving marinade.
In heavy skillet, brown meat on all sides in shortening.
Add marinade mixture, Cover tightly; simmer 3 to 3 1/2 hours or until meat is tender.
Remove meat and onions from skillet and keep warm.
Strain and measure liquid in skillet; add water, if needed to measure 2 1/2 c. liquid.
Pour liquid into skillet, cover and simmer 10 minutes.
Stir gingersnaps and sugar into liquid. Cover; simmer gently 3 minutes.
Serve meat and onions on a platter.
Accompany with gingersnap gravy.
Makes 6 servings.