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Ingredients Nutrition


  1. Place venison roast in a glass or earthenware bowl or baking dish with onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water, and salt.
  2. Cover tightly and refrigerate, turning venison twice a day for at least 3 days.
  3. Never pierce the meat when turning.
  4. Remove venison from marinade and reserve the marinade.
  5. Cook venison in the shortening in a heavy skillet until brown on all sides.
  6. Add the marinade mixture.
  7. Heat to boiling; reduce heat.
  8. Cover and simmer until venison is tender, 3 to 3 1/2 hrs.
  9. (Crockpot on high all day.... works) Remove venison and onions from skillet and keep warm.
  10. Strain and measure liquid in skillet.
  11. Add enough water to liquid to measure 2 1/2 cups.
  12. Pour liquid into skillet.
  13. Cover and simmer 10 minutes.
  14. Stir gingersnaps and sugar into liquid.
  15. Cover and simmer 3 minutes.
  16. Serve venison with onions and gravy.

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