Venison Sauerbraten - cooking recipe

Ingredients

3 -4 lbs venison chuck roast
2 sliced onions
2 bay leaves
12 peppercorns
12 juniper berries (optional)
6 whole cloves
1 1/2 cups red wine vinegar
1 cup boiling water
2 teaspoons salt
2 tablespoons shortening
12 gingersnaps, crushed (3/4 c)
2 teaspoons sugar

Preparation

Place venison roast in a glass or earthenware bowl or baking dish with onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water, and salt.
Cover tightly and refrigerate, turning venison twice a day for at least 3 days.
Never pierce the meat when turning.
Remove venison from marinade and reserve the marinade.
Cook venison in the shortening in a heavy skillet until brown on all sides.
Add the marinade mixture.
Heat to boiling; reduce heat.
Cover and simmer until venison is tender, 3 to 3 1/2 hrs.
(Crockpot on high all day.... works) Remove venison and onions from skillet and keep warm.
Strain and measure liquid in skillet.
Add enough water to liquid to measure 2 1/2 cups.
Pour liquid into skillet.
Cover and simmer 10 minutes.
Stir gingersnaps and sugar into liquid.
Cover and simmer 3 minutes.
Serve venison with onions and gravy.