Venison Roast - cooking recipe

Ingredients

3 to 7 lb. rump roast
cooking sherry or white vinegar
6 bay leaves
12 whole cloves
1 Tbsp. whole black pepper
1 large white onion, sliced

Preparation

Place venison in bowl.
Cover with equal parts wine or vinegar and water.
Add other ingredients.
Refrigerate 24 hours to 3 days, turning several times.
When ready to cook, remove meat from liquid and sear on all sides in hot fat.
Be careful to prevent sticking to the side of the pan!
Add 1 cup of the pickling liquid, cover and cook slowly about 3 hours.
Make a gravy from the drippings and add 3 to 4 ginger snaps.
Stir until smooth and add rest of the pickling mixture to gravy.