Sauerbraten Venison

Venison Sauerbraten
(Venison Pot Roast )

from Mrs. Lydia Stern

3 lbs Round Steak                    1 tbsp salt
1/2 tsp pepper                          2 onions, sliced
1 carrot, sliced                         1 stalked celery, chopped
4 cloves                                   4 peppercorns
2 bay leaves                              1 pint red wine vinegar
2 tbsp cooking oil                     6 tbsp butter
5 tbsp flour                              1 tbsp sugar
8 to 10 gingersnaps, crushed

Wipe steak with damp cloth, season with salt and pepper. Place in crock , glass or plastic bowl. Combine onions, carrots, celery, cloves, peppercorns, vinegar, and bay leaves and pour over meat. Cover and put in refrigerator for four days.
   On fifth day remove from the refrigerator, drain meat, saute in cooking oil fat and 1 tbsp butter in pan until seared on all sides. Add marinade liquid and bring to boil, then lower heat and let simmer about 3 hours.
   Melt remaining 5 tbsp butter in pan. Stir flour smoothly into it. Add sugar, blend and let brown to nice dark color. Add to simmering meat mixture. Cover and continue cooking until meat is tender, about 1 hour longer.
   Remove meat to a warmed serving platter. Stir crushed gingersnaps into the pot juices and cook till thickened. Pour gravy over meat.