Ingredients:
3 Pounds Venison Chuck Roast
2 Medium Onions, Sliced
11 Peppercorns & Juniper Berries, Each
6 Cloves
1 1/2 Cup Red Wine Vinegar
1 Cup Boiling Water
2 Teaspoons Salt And Sugar, Each
2 Tablespoons Shortening
3/4 Cup Crushed Gingersnaps
6-10 Slices Of Bacon

Information:
Serving Size 6
453 Calories Per Serving
15 Grams Of Fat

Cooking Directions:
Place venison roast in a mixing bowl with onions, bay leaves, peppercorn, berries, cloves, vinegar, boiling water and salt. Seal and Refrigerate for 3 days flipping roast 3 times daily for 3 days. Remove venison save marinade. Brown all sides of venison in large skillet with shortening. Add remaining of reserved marinade and bring to boil, reduce heat cover and resume cooking venison roast for 3 hours. Until venison is tender. During last 15 minutes of cooking wrap venison in bacon with wood clips or cloves resume cooking until it’s done.