Venisonsauerbraten Recipes
VENISON SAUERBRATEN
Make and share this Venison Sauerbraten recipe from Food.com.
Provided by Iowahorse
Categories Deer
Time P3DT4h
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 175.3, Fat 8.5, SaturatedFat 2.1, Sodium 1302.9, Carbohydrate 23.8, Fiber 1.2, Sugar 8.6, Protein 1.7
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GERMAN VENISON ROAST | MEATEATER COOK
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- Three days before making the sauerbraten, bring the vinegar, red wine, juniper, cloves, bay leaves, salt, pepper, onion, and two cups of water to a boil in a pot. Stir to dissolve the salt, then remove from the heat and cool. Submerge the meat in the cold marinade and refrigerate for three days.
- After three days, remove the roast from the marinade and dry well, reserving the marinade for later. Preheat the oven to 325 degrees. In a large, heavy-bottomed pot over high heat, heat the lard or oil and brown the roasts on all sides. Once the meat is browned, pour the marinade through a fine strainer into the pot. Bring to a simmer, cover, and place in the oven. Braise the roast for 3 to 5 hours or until it’s very tender.
- Once it’s cooked, gently remove the roasts with a large slotted spoon to a serving platter and place the pot back on the burner over medium-high heat. Bring to a simmer and reduce the sauce down to about three or four cups. Add the brown sugar and gingersnaps and whisk for a couple of minutes until very smooth. Adjust the seasoning with salt and pepper then spoon the sauce over the sauerbraten and serve.
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