Venison Sauerbraten - cooking recipe

Ingredients

4 lb. venison pot roast (3 to 4 inches thick)
2 c. vinegar
2 c. water
2 c. sliced onions
4 bay leaves
16 whole cloves
1 Tbsp. salt
1/4 tsp. pepper
1 Tbsp. sugar
5 Tbsp. fat
12 gingersnaps

Preparation

Cover meat with vinegar, water, onions, bay leaves, cloves, salt, pepper and sugar.
Let stand in refrigerator for 24 hours. Remove from marinade and wipe dry.
Brown meat in hot fat.
Place meat on rack in heavy 4-quart skillet or Dutch oven.
Strain marinade and add 3 cups to pan.
Cover.
Simmer slowly 2 1/2 hours.
Thicken gravy with crumbled gingersnaps.
Serves 6 to 8.