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

Place roast in an earthenware bowl or glass baking dish with onions, bay leaves, peppercorns, berries, cloves, salt, vinegar, and boiling water. Cover bowl with plastic wrap. Marinate 3 days or longer in refrigerator, turning meat twice a day with 2 wooden spoons. NEVER PIERCE MEAT WITH A FORK. Drain meat, reserving marinade. Brown meat on all sides in hot shortening in a heavy skillet. Add marinade mixture. Cover skillet and simmer. Add water if necessary to measure 2 1/2 cups of liquid. Pour liquid into skillet. Cover and simmer 10 minutes, stir gingersnaps and sugar into liquid. Cover and simmer gently 3 minutes. Serve meat and onions on a platter. Accompany with gingersnap gravy. Serves 6.

The secret of Sauerbraten is the spice vinegar marinade that tenderizes the venison.