Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    3- to 3-1/2-pound venison -- chuck Roast
   2                    Onions -- sliced
   2                    Bay leaves
  12                    Peppercorns
  12                    Juniper berries -- if desired
   6                    Whole cloves
   2      teaspoons     Salt
   1 1/2  cups          Red wine vinegar
   1      cup           Boiling water
   2      tablespoons   Vegetable oil -- Or shortening
  12                    Gingersnap cookies -- crushed
     3/4                cup)
   2      teaspoons     Sugar

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.

Nutritional Information:

500 CALORIES PER SERVING.