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    Venison: Venison Sauerbraten 2


    Source of Recipe


    justmecookin.com

    List of Ingredients




    3 1/2 pounds Venison chuck roast
    2 Onions; sliced
    2 Bay leaves
    10 Peppercorns
    4 Whole cloves
    Juniper berries
    2 teaspoons Salt
    1 1/2 cups Red wine vinegar
    2 tablespoons Shortening
    1 cup Boiling water
    10 Gingersnaps; crushed
    2 teaspoons Sugar

    Recipe



    Place venison in baking dish with onions, bay leaves, peppercorns, cloves, berries, salt, vinegar and boiling water. Cover tightly. Refrigerate at least 3 days, turning meat twice a day. Drain meat, reserving marinade. In heavy skillet, brown meat on all sides in shortening. Add marinade mixture. Cover tightly, simmer 3 to 3-1/2 hours or until meat is tender. Remove meat and onions from skillet and keep warm. Strain and measure liquid in skillet. Add water if needed to measure 2 1/2 cups liquid. Pour liquid and gingersnaps and sugar into skillet. Cover, simmer gently 3 minutes. Serve meat and onions on a platter; accompany with gingersnap gravy. Makes 6 servings.

 

 

 


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