Instructions: Place venison in baking dish with onions, bay leaves, peppercorns, cloves, berries, salt, vinegar and boiling water.

Cover tightly. Refrigerate at least 3 days, turning meat twice a day.

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 meat is 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 and gingersnaps and sugar into skillet. Cover, simmer gently 3 minutes. Serve meat and onions on a platter; accompany with gingersnap gravy.

This recipe yields 6 servings.

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