Serves:

Ingredients:

1 3- to 3-1/2-pound venison
(about 3/4 cup)
12 Gingersnap cookies, crushed
Or shortening
2 tb Vegetable oil
1 c Boiling water
1 1/2 c Red wine vinegar
2 ts Salt
6 Whole cloves
12 Juniper berries, if desired
12 Peppercorns
2 Bay leaves
2 Onions, sliced
chuck Roast
2 ts Sugar

Method:

Place venison roast in glass baking dish.
Add onions, bay leaves, peppercor juniper berries, cloves, salt, vinegar and boiling water.
Cover a refrigerate at least 3 days, turning venison twice a day with tongs.
(Never pierce venison with a fork.
) Drain venison, reserving marinade.
Heat oil in 10-inch skillet.
Cook venison on all sides in hot oil until brown.
Stir in marinade.
Heat to boiling; reduce heat.
Cover and simmer 3 to 3-1/2 hours or until venison is tender.
Remove venison and onions from skillet; keep warm.
Strain liquid in skillet.
Add enough water to measure 2-1/2 cups.
Add to skillet.
Heat to boiling; reduce heat.
Cover and simmer 10 minutes.
Stir gingersnap crumbs and sugar into liquid.
Cover and simmer 3 minutes.
Serve with venison and onions.
10 TO 12 SERVINGS; 500 CALORIES PER SERVING.