Venison Sauerbraten

Directions

1. 1
   Place venison in earthenware bowl or glass baking dish with onions, bay leaves, peppercorn, cloves, berries, salt, vinegar and boiling water.
2. 2
   Cover tightly; refrigerate at least 3 days, turning meat twice a day.
3. 3
   Never pierce meat when turning.
4. 4
   Drain meat, reserving marinade.
5. 5
   In heavy skillet, brown meat on all sides in shortening.
6. 6
   Add marinade mixture, Cover tightly; simmer 3 to 3 1/2 hours or until meat is tender.
7. 7
   Remove meat and onions from skillet and keep warm.
8. 8
   Strain and measure liquid in skillet; add water, if needed to measure 2 1/2 c. liquid.
9. 9
   Pour liquid into skillet, cover and simmer 10 minutes.
10. 10
    Stir gingersnaps and sugar into liquid. Cover; simmer gently 3 minutes.
11. 11
    Serve meat and onions on a platter.
12. 12
    Accompany with gingersnap gravy.
13. 13
    Makes 6 servings.