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Prep Time: 4320 Minutes Cook Time: 240 Minutes |
Ready In: 4560 Minutes Servings: 5 |
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Ingredients:
3 -4 lbs venison chuck roast |
2 sliced onions |
2 bay leaves |
12 peppercorns |
12 juniper berries (optional) |
6 whole cloves |
1 1/2 cups red wine vinegar |
1 cup boiling water |
2 teaspoons salt |
2 tablespoons shortening |
12 gingersnaps, crushed (3/4 c) |
2 teaspoons sugar |
Directions:
1. Place venison roast in a glass or earthenware bowl or baking dish with onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water, and salt.
2. Cover tightly and refrigerate, turning venison twice a day for at least 3 days.
3. Never pierce the meat when turning.
4. Remove venison from marinade and reserve the marinade.
5. Cook venison in the shortening in a heavy skillet until brown on all sides.
6. Add the marinade mixture.
7. Heat to boiling; reduce heat.
8. Cover and simmer until venison is tender, 3 to 3 1/2 hrs.
9. (Crockpot on high all day.... works) Remove venison and onions from skillet and keep warm.
10. Strain and measure liquid in skillet.
11. Add enough water to liquid to measure 2 1/2 cups.
12. Pour liquid into skillet.
13. Cover and simmer 10 minutes.
14. Stir gingersnaps and sugar into liquid.
15. Cover and simmer 3 minutes.
16. Serve venison with onions and gravy.
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