Venison Sauerbraten
["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."]
["chuck roast", "bay leaves", "berries", "salt", "boiling water", "cookies", "onions", "peppercorns", "cloves", "red wine vinegar", "sugar", "shortening"]