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BUFFALO SAUERBRATEN




Source of Recipe


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List of Ingredients








3-4 lb. bison stew meat
1-2 tsp. salt
1/2-1 tsp. pepper
1 cup sliced onions
1 cup sliced carrots
1 large stalk celery with leaves

4 whole cloves
4 crushed peppercorns
2 bay leaves, crumbled
2 cups vinegar
1/4 cup butter
12 small gingersnaps, crushed
1 Tbsp. sugar
2 Tbsp. flour mixed with 1/4 cup water

Season meat with salt and pepper.

Place in crock, ceramic or glass bowl and add vegetables, seasonings and vinegar. Cover and refrigerate for 3 days, turning several times a day in the marinade.

Drain; reserve marinade. Blot meat dry with paper towels or clean cloth. Melt butter in deep pan, Dutch oven or electric fry pan and brown meat on all sides.

Add marinade and bring to a boil. Cover and simmer 2-3 hours or until meat is tender. Transfer meat to heated platter and keep warm. Bring pan juices to boil; add gingersnaps and sugar. Stir over medium heat until thickened. If necessary add flour and water mixture to get desired thickness.

Pour sauce over meat. Serve with boiled potatoes and steamed red cabbage



Recipe