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- 3-4 pound roast of venison (or beef chuck)
- 1 bottle of red wine
- 1/2 cup red wine vinegar
- 2 cups water
- 1 Tbsp black peppercorns
- 1 Tbsp juniper berries
- 1 Tbsp mustard seed
- 6-8 cloves
- 3-5 bay leaves
- 1 Tbsp dried thyme
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 1 medium onion, chopped
- 1/4 cup melted butter or olive oil
- 8 ginger snap cookies
- 3 Tbsp butter
- 2 Tbsp flour
Directions:View on Simply Recipes
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