|Venison chuck roast||3 1⁄2 Pound|
|Onions||2 , sliced|
|Red wine vinegar||1 1⁄2 Cup (24 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Ginger snaps||12 , crushed|
Place venison in earthenware bowl or glass baking dish with onions, bay leaves, peppercorns, cloves, berries, salt, vinegar and boiling water.
Cover tightly; refrigerate at least 3 days, turning meat twice a day.
Never pierce meat when turning.
Drain meat, reserving marinade.
In heavy skillet, brown meat on all sides in shortening.
Add marinade mixture.
Cover tightly; simmer 3 to 3 1/2 hours or until meat is tender.
Remove meat and onions from skillet and keep warm.
Strain and measure liquid in skillet; add water, if needed, to measure 2 1/2 cups liquid.
Pour liquid into skillet; cover and simmer 10 minutes.
Stir gingersnaps and sugar into liquid.
Cover; simmer gently 3 minutes.