I too tried it out. I pretty much followed the instructions and let the meat soak in the vinegar/spice for two days. I used 1 cup of cider vinegar and one cup of red wine vinegar. Where I departed from the recipe was, I cut the roast into 2 1/2" thick steaks instead of leaving them whole. I started with 2 longish venison roasts (3 1/2 lb total) and thought the shorter meat fibers of the steaks would work better. I also forgot to get ginger snaps so when I made the gravey I added ginger and mollasses and thickened it with corn starch.

I made the potato dumplings with the couton center and steamed carrots with parsley and butter for side dishes. We ate most of it right off. My wife even took some for lunch at work the next day and the leftovers did not last long.

Give it a try.

Bob