Venison Sauerbraten

Name: Venison Sauerbraten
Prep time: 15 min + 5-7 days marinating
Cook time: 2-3.5 hrs
Yield: Serves 6-8
Ingredients: 3- to 6-pound venison hind roast,2 large yellow onions, chopped,2 large carrots,4-5 cloves garlic,1 cup red wine vinegar,2 cups white vinegar,1 1/2 cups water,1 tablespoon salt,10 whole black peppercorns,10 juniper berries,2 sprigs rosemary,2 sprigs thyme,2 bay leaves,3 tablespoons vegetable oil or butter,15 ginger snap cookies, crushed

A traditional German-style pot roast — venison hind roast marinated for days in a spiced vinegar brine, then slow-braised until fall-apart tender and finished with a rich gingersnap gravy.

3- to 6-pound venison hind roast,2 large yellow onions, chopped,2 large carrots,4-5 cloves garlic,1 cup red wine vinegar,2 cups white vinegar,1 1/2 cups water,1 tablespoon salt,10 whole black peppercorns,10 juniper berries,2 sprigs rosemary,2 sprigs thyme,2 bay leaves,3 tablespoons vegetable oil or butter,15 ginger snap cookies, crushed

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