Venison Sauerbraten
Yield
10 servingsPrep
3 daysCook
4 hrsReady
3 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 ½ | cups |
red wine vinegar
|
|
| 1 | cup |
water
boiling |
|
| 2 | teaspoons |
salt
|
|
| 2 | tablespoons |
vegetable shortening
|
|
| 12 Gingersnaps, c |
gingersnap cookies
crushed |
*
|
|
| 2 | teaspoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
venison
chuck roast |
|
||
| 2 | each |
onions
sliced |
|
| 2 | each |
bay leaves
|
*
|
| 12 | each |
peppercorns
|
*
|
| 12 | each |
juniper berries
if desired |
*
|
| 6 | wholes |
cloves
|
*
|
| 355 | ml |
red wine vinegar
|
|
| 237 | ml |
water
boiling |
|
| 1E+1 | ml |
salt
|
|
| 3E+1 | ml |
vegetable shortening
|
|
|
gingersnap cookies
crushed |
*
|
||
| 1E+1 | ml |
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 3½ 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 3½ 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.
