Snowbound Farms

This recipe is from one of my favorite homesteading reference books; Country Wisdom and Know How: Everything You Need to Know to Live Off the Land. from the Editors of Storey Books

1 lg venison roast

2 medium onions chopped

2 bay leaves

12 peppercorns

6 whole cloves

2 tsp of salt

1 cup apple cider

1/2 cup apple cider vinegar

1 cup boiling water

1/4 cup cooking oil

12 gingersnap cookies crushed

2 tsp of brown sugar

in a large mixing boil cover roast with mixture of onions, bay leaves, cloves,salt, cider, vinegar, and boiling water. Cover tightly and refrigerate 3-7 days, turning meat at least 4 times a day. The day before serving , drain meat and strain liquid discarding onions and seasonings. Brown meat in oil in a dutch oven or crock pot.add strained liquid, cover, and cook over low heat for 3-4hrs in a dutch oven or 12-24 hrs in a crockpot. Remove meat to platter. Turn heat to high over cooking liquid and add the ginger snaps and brown sugar. Cover and simmer 5 mins and serve as a gravy for meat.

This recipe is a favorite of mine. As a child my family always went hunting each fall and bagged a deer. This kind of candied meat was always a favorite dish for Christmas. I've never cooked mine in a dutch oven always in a crock pot, and it always comes out nice and tender. Nice no fuss on the day of the Holiday.