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    Venison: Venison Sauerbraten


    Source of Recipe


    internet

    List of Ingredients




    3-4 lb venison chuck roast
    2 Sliced onions
    2 Bay leaves
    12 Peppercorns
    12 Juniper berries (if desired)
    6 Whole cloves
    1 1/2 c Red wine vinegar
    1 c Boiling water
    2 ts Salt
    2 tb Shortening
    12 Gingersnaps, crushed (3/4c)
    2 ts Sugar

    Recipe



    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 withs....

    Serves 10

 

 

 


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