PawPaw's Deer Sauerbraten

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Venison chuck roast
2 lbs	908g / 32oz	Onion - sliced (large)
1		Bay leaves
12		Peppercorns
12		Juniper berries (if desired)
6		Cloves
1 1/2 cups	355ml	Red wine vinegar
1 cup	237ml	Boiling water
2 teaspoons	10ml	Salt
2 tablespoons	30ml	Shortening
12		Gingersnaps (3/4 cup) - crushed
2 teaspoons	10ml	Sugar

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.

Source:
PawPaw

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