Venison Sauerbraten
Ingredients
| 3-4 | pounds | venison | chuck roast |
| 2 | each | onions | sliced |
| 2 | each | bay leaves | * |
| 12 | each | peppercorns | * |
| 12 | each | juniper berries | if desired* |
| 6 | wholes | cloves | * |
| 1 1/2 | cups | red wine vinegar | |
| 1 | cup | water | boiling |
| 2 | teaspoons | salt | |
| 2 | tablespoons |
vegetable shortening |
|
| 12 Gingersnaps, c | gingersnap cookies | crushed* | |
| 2 | teaspoons |
sugar |
Directions
Place venison roast in a glass or earthenware bowl or baking dish with onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water, and salt.
Cover tightly and refrigerate, turning venison twice a day for at least 3 days.
Never pierce the meat when turning.
Remove venison from marinade and reserve the marinade. Cook venison in the shortening in a heavy skillet until brown on all sides.
Add the marinade mixture. Heat to boiling; reduce heat. Cover and simmer until venison is tender, 3 to 3 1/2 hrs. (Crockpot on high all day. works)
Remove venison and onions from skillet and keep warm. Strain and measure liquid in skillet.
Add enough water to liquid to measure 2 1/2 cups. Pour liquid into skillet. Cover and simmer 10 minutes. Stir gingersnaps and sugar into liquid. Cover and simmer 3 minutes.
Serve venison with onions and gravy. Baked potatoes and Citrus salad are serve with.
First published: 1996-01-27 last updated: 2012-03-31
