Venison Sauerbraten Recipe
Ingredients
| 3- to 3 1/2-pound venison chuck roast | ||
| Onions | 2 , sliced | |
| Bay leaves | 2 | |
| Peppercorns | 12 | |
| 12 juniper berries, if desired | ||
| Whole Cloves | 6 | |
| Salt | 2 Teaspoon | |
| Red wine vinegar | 1 1/2 Cup (16 tbs) | |
| Boiling water | 1 Cup (16 tbs) | |
| Shortening | 2 Tablespoon | |
| 12 gingersnaps, crushed | ||
| Sugar | 2 Teaspoon | |
Directions
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.
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.
Chef
