  Venison Sauerbraten3 to 3 1/2 pound venison chuck roast2 onions, sliced 2 bay leaves 12 peppercorns 12 jumper berries (optional) 6 whole cloves 2 teaspoons salt 1 1/2 cups red wine vinegar 1 cup boiling water 2 tablespoons shortening 12 gingersnaps, crushed (about 3/4 cup) 2 teaspoons sugar Place venison roast in glass bowl or baking dish with onions, bay leaves, peppercorns, berries, cloves, salt, vinegar and boiling water. Cover tightly and refrigerate, turning venison twice a day, at least 3 days. Never pierce when turning. Drain venison, reserving marinade. Cook venison in shortening in heavy skillet until brown on all sides. Add marinade mixture. Heat to boiling; reduce heat. Cover and simmer until venison is tender, 3 to 3 1/2 hours. Remove venison and onions from skillet; keep warm. Strain and measure liquid in skillet. Add enough water, if necessary, 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 and onions with gravy. 10 to 12 Servings |