Recipe - Pawpaws Deer Sauerbraten

3 One half pound Venison chuck roast
2 lg Onion; cut or sliced up
1 Whole bay leaves
12 Whole peppercorns
12 Whole juniper berries (if
desired)
6 Whole cloves
1 One half cup Red wine vinegar
1 cup Boiling water
2 teaspoon Salt
2 tablespoon Shortening
12 Whole gingersnaps (Three fourths cup);
crushed
2 teaspoon Sugar

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 One half 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 One half 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.
Recipe By : PawPaw

Posted to bbqdigest V2 #88

Date: Tue, 8 Oct 1996 12:01:55 0000

From: Steve recipes@erols.com