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Venison Sauerbraten



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  • Cooking Time: N/A

Venison Sauerbraten

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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. Never pierce the meat when turning.

Remove venison from marinade and reserve the marinade. Cook venison in the
shortening in a heavy skillet 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. (Crockpot on high all day.... works) 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. Cover and simmer 3 minutes. Serve
venison with onions and gravy. Baked potatoes and Citrus salad are serve
withs....


Ingredients:

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 ts Salt
2 tb Shortening
12 Gingersnaps, crushed (3/4c)
2 ts Sugar

Serves:

10 Servings

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