Place venison in baking dish with onions, bay leaves, peppercorns, cloves, vinegar, water and salt. Cover and refrigerate turning 2 times a day. Never pierce meat. At least 3 days. Remove venison; save marinade. Cook venison in shortening in skillet until brown on all sides. Add marinade. Heat to boil, reduce heat. Cover and simmer 3-3 1/2 hours. Remove meat and onions; keep warm. Strain and measure liquid. Add water to measure 2 1/2 cups. Pour in skillet. Simmer 10 minutes. Stir gingersnaps and sugar into liquid. Cover and simmer 3 minutes. Serve venison and onions with gravy. Serves 10. 

Venison Sauerbraten 

3 to 3 1/2 lbs. venison roast
2 onions, sliced
2 bay leaves
12 peppercorns
12 juniper berries (optional)
6 whole cloves
2 teaspoons of salt
1 1/2 cup of red wine vinegar
1 cup of boiling water
2 tablespoons of shortening
12 gingersnaps, crushed (about 3/4 c.)
2 teaspoons of sugar

Place venison in bowl with onions, bay leaves, peppercorn, cloves, berries, salt, vinegar, and boiling water. Cover tightly and refrigerate 3 days, turning meat twice daily. 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 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 into skillet. Cover and simmer 10 minutes. Stir in gingersnaps and sugar into liquid. Cover; simmer, gently, 3 minutes. Serve meat and onions on a platter, accompany with gingersnap gravy.