Venison Sauerbraten - cooking recipe

Ingredients

3 lb. venison shoulder
1 pt. vinegar
3 bay leaves
12 peppercorns
6 whole cloves
1 sprig chopped parsley
1/4 c. butter
1 c. sliced onions
1 1/2 c. carrots, julienne
1 doz. gingersnaps
1 Tbsp. sugar
2 Tbsp. flour seasoned with salt and pepper

Preparation

Wipe meat with cloth.
Place in a small earthenware crock; add vinegar and enough water to cover; add bay leaves, peppercorns, whole cloves and parsley.
Cover and place in refrigerator.
Leave 3 or 4 days, turning the meat daily.
Drain off liquid, reserving it for the sauce.
Rub meat on all sides with seasoned flour. Brown it thoroughly in butter.
Add onions, carrots and 2 cups of the spiced liquid.
Cover and simmer gently about 2 hours or until meat is tender.
Remove meat to a hot platter.
Add gingersnaps, rolled into fine crumbs, and sugar to the gravy; cook for about 10 minutes.
Add salt, if desired.
Pour sauce over meat.
Great with potato dumplings.