1 3½-4-pound venison roast
1 bay leaf
1 medium onion, diced
3 whole allspice
salt, pepper
1 package gingersnap cookies

Place meat in roasting pan and season with bay leaf, onion, allspice, pepper and salt. Lay gingersnaps on top and sides of roast. Place in a 325°F. oven about 3 hours, or until tender. remove gingersnaps, prepare gravy. Serves 6.