1 (4-5 lb.) round or rump roast
1/2 c. oil
1/2 c. onion
2 tsp. salt
2 tbsp. mixed pickling spices
1 c. red wine vinegar
3 c. water
1/2 c. brown sugar
12 gingersnap cookies, crushed

Brown roast in oil. Pour off oil and add onion, salt, spices, vinegar, water and sugar. Simmer 3 to 4 hours until meat is tender. Remove meat and keep it warm. Strain liquid and measure 4 cups of the broth into the pan. Add gingersnaps and cook and stir until smooth and slightly thickened.

NOTE: Venison roasts can be substituted for the round or rump roast.