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Venison Sauerbraten

3-4 lb venison chuck roast
2 sliced onions
2 bay leaves
12 peppercorns
12 juniper berries
6 whole cloves
1 1/2 c Red wine vinegar
1 c boiling water
2 ts salt
2 tb shortening
12 gingersnaps, crushed (3/4c)
2 ts sugar

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.


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