Meant to send this on the day you first asked - but, things got away from me.

Anyway - here is something I have used with decent success. I did a rump of
venison for the Y2K echo picnic - as the main dish. I thought it quite
successful. MLoo and Dale may want to chime in as they were there and had a
sample or three.  Bv)=

I marinated the roast for 5 days and cooked it in a crock pot.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dirty Dave's Sauerbraten Marinade
 Categories: Marinades, Rubs, Herbs
      Yield: 1 Recipe

MMMMM----------------------------RUB---------------------------------
      2 ts Salt
      1 ts Ground ginger

MMMMM--------------------------MARINADE-------------------------------
  2 1/2 c  Water
      2 c  Cider or red wine vinegar
    1/3 c  Sugar
      2 md Onions; peeled, sliced,
           - divided
      2 tb Mixed pickling spice;
           - divided
      1 ts Whole peppercorns; divided
      8    Whole cloves; divided
      2    Turkish bay leaves; divided
      2 tb Oil

  In a small bowl, combine salt and ginger; rub over meat.

  Place in a deep glass bowl. In a large bowl, combine the
  water, vinegar and sugar. Pour half of marinade into a
  large saucepan; add half of the onions, pickling spices,
  peppercorns, cloves and bay leaves. Bring to a boil. Pour
  over roast; turn to coat. Cover and refrigerate for 2 - 4
  days, turning twice a day.

  To the remaining marinade, add the remaining onions,
  pickling spices, peppercorns, cloves and bay leaves. Cover
  and refrigerate.

  TO COOK: Drain and discard marinade from meat; pat dry.
  Brown roast in oil on all sides. Place in a Dutch oven or
  crock-pot. Put one cup of reserved marinade with all of
  the onions and seasonings into a small sauce pan and bring
  to a boil. Pour over meat (cover and refrigerate balance
  of marinade). If using the Dutch oven cook at a simmer for
  3 hours or until the meat is tender. If using a crock-pot
  put the meat into the crock-pot and set to low, cook until
  meat is tender.

  TO MAKE GRAVY: Strain cooking juices, discarding onions
  and seasonings. Add enough reserved marinade to the
  cooking juices to measure 3 cups. Pour into a large
  saucepan; bring to a boil. Reduce heat and simmer until
  gravy is thickened. Slice roast and serve with gravy.

  Uncle Dirty Dave's Kitchen

MMMMM

... "No word was ever as effective as a rightly timed pause." -- Mark Twain

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