*  Exported from  MasterCook  *
 
                            VENISON SAUERBRATEN
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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
 
   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....
  
 
 
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