Venison Sauerbraten

Directions

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 3½ 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 3½ 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. Baked potatoes and Citrus salad are serve with.