Recipe - Venison Sauces

34 pound venison chuck roast
2 Sliced onions
2 Bay leaves
12 Peppercorns
12 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 Gingersnaps, crushed (3/4c)
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 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 3 One half 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 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 with onions and gravy. Baked potatoes and Citrus salad are serve
withs....

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini