->Venison Roast 03 <-

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

3 to 3 1/2 hrs.

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.