Venison Sauerbraten - cooking recipe

Ingredients

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

Preparation

Place venison in earthenware bowl or glass baking dish with onions, bay leaves, peppercorns, 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.