Ingredients Jump to Instructions ↓

  1. 3 1/2 lbs 1589g / 56oz Venison chuck roast

  2. 2 lbs 908g / 32oz Onion - sliced (large)

  3. 1 Bay leaves

  4. 12 Peppercorns

  5. 12 Juniper berries (if desired)

  6. 6 Cloves

  7. 1 1/2 cups 355ml Red wine vinegar

  8. 1 cup 237ml Boiling water

  9. 2 teaspoons 10ml Salt

  10. 2 tablespoons 30ml Shortening

  11. 12 Gingersnaps (3/4 cup) - crushed

  12. 2 teaspoons 10ml Sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 at least 3 days. Never pierce when turning. Remove venison from marinade. Reserve marinade. Cook venison in shortening in 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 hours. Remove venison and onions from skillet, keep warm. Strain and measure liquid in skillet. Add enough water to liquid 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. Everyone who tastes this says it is delicious.


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