Equal parts vinegar and water to cover meat (beef or venison)
1/2 to 1 c. brown sugar
1 tbsp. salt
1 tbsp. pepper
1 lg. onion, sliced
2 tbsp. pickling spices
10 gingersnaps (more or less, to taste)

Soak meat 2-4 days, turning each day. Put butter in roaster and roast at 350 degrees.

Take out of roaster and cool. Cut into serving pieces. Put brine in roaster and heat. Soak gingersnaps in part of brine and use to thicken gravy. Split and add brown sugar to taste. Strain gravy and pour over meat. Heat in gravy to serve.