Venison Sauerbraten Recipe


Cooking Time3 Hr 30 MinMethod
Main Ingredient


 Venison chuck roast3 1⁄2 Pound
 Onions2 , sliced
 Bay leaves2
 Juniper berries12
 Whole cloves6
 Salt2 Teaspoon
 Red wine vinegar1 1⁄2 Cup (24 tbs)
 Boiling water1 Cup (16 tbs)
 Shortening2 Tablespoon
 Ginger snaps12 , crushed
 Sugar2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2698 Calories from Fat 674

% Daily Value*

Total Fat 75 g116%

Saturated Fat 10.4 g52%

Trans Fat 3.9 g

Cholesterol 980 mg326.7%

Sodium 4229.4 mg176.2%

Total Carbohydrates 105 g34.9%

Dietary Fiber 5.8 g23.3%

Sugars 49.1 g

Protein 386 g771%

Vitamin A 2.6% Vitamin C 40.7%

Calcium 17.2% Iron 18.1%

*Based on a 2000 Calorie diet


Place venison in earthenware bowl or glass 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.
Never pierce meat when turning.
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 into skillet; cover and simmer 10 minutes.
Stir gingersnaps and sugar into liquid.
Cover; simmer gently 3 minutes.