3 1/2 pounds venison chuck roast 2 large onion, sliced 1 whole bay leaves 12 whole peppercorns 12 whole juniper berries (if desired) 6 whole cloves 1 1/2 cups red wine vinegar 1 cup boiling water 2 teaspoons salt 2 tablespoons shortening 12 whole gingersnaps (3/4 cup), crushed 2 teaspoons sugar
Place venison roast in a glass or earthenware bowl or baking dish, with onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water and salt. Cover tightly and refrigerate, turning venison twice a day at least 3 days. Never pierce when turning.
Remove venison from marinade. Reserve marinade. Cook venison in shortening in heavy skillet until brown on all sides. Add the marinade mixture. Heat to boiling, reduce heat. Cover and simmer until venison is tender 3 to 3 1/2 hours. Remove venison and onions from skillet, keep warm.
Strain and measure liquid in skillet. Add enough water to liquid if necessary, to measure 2 1/2 cups. Pour liquid into skillet. Cover and simmer 10 minutes. Stir gingersnaps and sugar into liquid. Cover and simmer 3 minutes. Serve venison and onions with gravy.