VENISON SAUERBRATEN 3 to 3-1/2 pound venison chuck roast 2 onions, sliced 2 bay leaves 10 peppercorns 4 whole cloves 2 tsp salt 1-1/2 cups red wine vinegar 2 TB shortening 1 cup boiling water 10 crushed gingersnaps 2 tsp sugar Place venison in baking dish with onions, bay leaves, peppercorns, cloves, berries, salt, vinegar and boiling water. Cover tightly. Refrigerate at least 3 days, turning meat twice a day. 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 cups liquid. Pour liquid and gingersnaps and sugar into liquid. Cover, simmer gently 3 minutes. Serve meat and onions on a platter; accompany with gingersnap gravy. Serves 6