1. Place all marinade ingredients in a large container and stir well. 2. Remove all fat and silver skin from game meat. Pierce meat randomly . Place meat in a large, sealable plastic bag to marinade, making sure meat is completely covered with liquid. (I turned the meat over every morning and evning.) Refrigerate for 72 hours. (If you marinate for less than 72 hours, meat will be tough. If you marinate much more than 72 hours, the meat will become dry and flavorless.). 3. Remove meat, wipe dry with towel and brown in hot oil in a frying pan or skillet. Remove to a large pot. Place marinade in with the meat. Cover, bring to a boil, and simmer for 2-1/2 hours, or until meat is tender. When meat is done, transfer to dry pan. Cover with a damp cloth and keep warm. 4. Remove bay leaves. Puree liquid and vegetables in a blender. Place in a heavy pot, which crushed gingersnap cookies in liquid, stirring until smooth. Add raisins. Simmer 5 minutes. Hold for service. Cut meat across the grain and serve with a 2 oz ladle of sauce per person. ---------------------------------------------------------------------------
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