Preparation:
Place venison roast in glass baking dish. Add onions, bay leaves, peppercor juniper berries, cloves, salt, vinegar and boiling water. Cover a refrigerate at least 3 days, turning venison twice a day with tongs. (Never pierce venison with a fork.)Drain venison, reserving marinade. Heat oil in 10-inch skillet. Cook venison on all sides in hot oil until brown. Stir in marinade. Heat to boiling; reduce heat. Cover and simmer 3 to 3-1/2 hours or until venison is tender. Remove venison and onions from skillet; keep warm. Strain liquid in skillet. Add enough water to measure 2-1/2 cups. Add to skillet. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir gingersnap crumbs and sugar into liquid. Cover and simmer 3 minutes. Serve with venison and onions. |
