Sauerbraten
Source of Recipe
paulcousa.com
Recipe Introduction
Needs to marinate 3 days.
List of Ingredients
1 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 tsp Salt
2 Tbs Extra Virgin Olive Oil
12 Gingersnaps, crushed (3/4c)
2 tsp 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. Don't pierce the meat when turning.
Remove venison from marinade and reserve the marinade. Cook venison in the olive oil in a large pot 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.
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. Maybe a dash of Kitchen Bouquet.
Cover and simmer 3 minutes. Serve venison with onions and gravy.
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