Name: Pawpaw's Deer Sauerbraten
Ingredients: 3 1/2 lb Venison chuck roast; 2 lg Onion; sliced; 1 Whole bay leaves; 12 Whole peppercorns; 12 Whole juniper berries (if desired); 6 Whole cloves; 1 1/2 c Red wine vinegar; 1 c Boiling water; 2 ts Salt; 2 tb Shortening; 12 Whole gingersnaps (3/4 cup); crushed; 2 ts Sugar

God didn’t dictate the whole Bible the way an executive mechanically dictates letters to his secretary. The human authors’ personalities are like musical instruments. If I play the same tune on a number of wind instruments, each will sound different even if I play the exact melody in the same key and even though it’s all coming from the same breath – mine. If I play “Amazing Grace” on a tuba, baritone, trombone, French horn, trumpet, oboe, clarinet, and flute, it is all “Andy- breathed” or “Andy-produced,” but it goes through the “personality” of the instrument. In one sense that’s how God produced the Bible through human authors.

Andy Naselli

CATEGORY	CUISINE	TAG	YIELD
		Wild, Game	1	Servings

INGREDIENTS

3 1/2	lb	Venison chuck roast
2	lg	Onion; sliced
1		Whole bay leaves
12		Whole peppercorns
12		Whole juniper berries (if desired)
6		Whole cloves
1 1/2	c	Red wine vinegar
1	c	Boiling water
2	ts	Salt
2	tb	Shortening
12		Whole gingersnaps (3/4 cup); crushed
2	ts	Sugar

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.
Recipe By     : PawPaw
Posted to bbq-digest V2 #88
Date: Tue, 8 Oct 1996 12:01:55 0000
From: Steve <recipes@erols.com>

A Message from our Provider:

“God is glorified by a thankful heart.”