Source:
America's Favorite Food Associations
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3-4 pounds venison, chuck roast
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2 onions, sliced
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2 bay leaves
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12 peppercorns
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12 juniper berries
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6 whole cloves
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1 1/2 cups red wine vinegar
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1 cup boiling water
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2 teaspoons salt
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2 tablespoons CRISCO® All Vegetable Shortening
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12 gingersnap cookies, crushed
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2 teaspoons sugar
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2 teaspoons sugar
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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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