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cup boiling water
10 crushed gingersnaps
2 tsp sugar

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 liquid. Cover, simmer gently 3 minutes. Serve meat and onions on a platter; accompany with gingersnap gravy.

Serves 6

Grilled Wild Game Burgers
1 lb. Ground Venison
1 lb. Ground Hamburger Meat
1 pkg. Lipton Onion Soup Mix
2 Large Eggs
Finely crush package of Onion Soup Mix with a rolling pin and mix all ingredients into burger size patties. Chill on baking sheet.
Marinade Mix For Basting

2 sticks Oleo or butter
1/3 cup vinegar
Pepper
1/4 cup Worcestershire sauce
1/4 cup Lemon juice
2/3 cup K.C. Masterpiece B-B-Q sauce
Garlic to taste
Dip chilled burgers into Marinade Mix that has been heated. Cook on indirect grill heat for 15 minutes. Dip Burgers again, turn over and cook for another 15 minutes. You can use wet Hickory or Mesquite chips on coals for extra flavor.

Learn more about this author, Arlene Wright-Correll.
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