| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Wild game, Main dish | 10 | Servings | ||
INGREDIENTS
| 3-4 lb venison chuck roast | ||
| 2 | Sliced onions | |
| 2 | Bay leaves | |
| 12 | Peppercorns | |
| 12 | 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 | Gingersnaps, crushed (3/4c) | |
| 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 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 1/2 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 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 with onions and gravy. Baked potatoes and Citrus salad are serve withs.... From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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