3 to 3 1/2 pounds venison chuck roast
2 bay leaves
12 juniper berries, if desired
2 tsp salt
1 c. boiling water
12 gingersnap cookies, crushed (about 3/4 c.)
2 onions, sliced
12 peppercorns
6 whole cloves
1 1/2 c. red wine vinegar
2 tsp sugar
2 tbsp shortening

Place venison in earthenware bowl or glass baking dish with onions, bay leaves, peppercorn, 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 c. liquid. Pour liquid into skillet, cover and simmer 10 minutes. Stir gingersnaps and sugar into liquid. Cover; simmer gently 3 minutes. Serve meat and onions on a platter. Accompany with gingersnap gravy.

Makes 6 servings.