Game Sauerbraten

Name: Game Sauerbraten
Prep time: 72 h
Cook time: 4 h
Total time: 76 h
Yield: 4-6 serving(s)
Ingredients: 473.18 ml cold beef stock (I use canned beef broth); 354.88 ml red wine vinegar; 354.88 ml Burgundy wine; 236.59 ml thinly sliced onion; 118.29 ml thinly sliced carrot; 118.29 ml thinly sliced celery; 29.58 ml brown sugar; 14.79 ml beef base; 14.79 ml juniper berries (I didn't use the juniper berries); 4.92 ml salt; 2 bay leaves; 6 crushed black peppercorns; 4 whole cloves; 1814.36 g game roast (game of choice); 78.78 ml vegetable oil; 236.59 ml crushed gingersnap cookie; 157.80 ml raisins (i prefer golden raisin or currants)

Submitted by Janet M.

"A gem of a recipe! The first time that I made this, I used venison roast. My sweetie and I were astounded by the flavor, tenderness. If you don't care for venison, this is a recipe to try. Yes, I know that it is labor intensive, but well worth the effort. Do not fail to make the gingersnap gravy. Homemade spaetzel is the perfect accompanying dish."

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Ready In:: 76hrs
Ingredients:: 17
Serves:: 4

ingredients

MARINADE
473.18 ml cold beef stock (I use canned beef broth)
354.88 ml red wine vinegar
354.88 ml Burgundy wine
236.59 ml thinly sliced onion
118.29 ml thinly sliced carrot
118.29 ml thinly sliced celery
29.58 ml brown sugar
14.79 ml beef base
14.79 ml juniper berries (I didn't use the juniper berries)
4.92 ml salt
2 bay leaves
6 crushed black peppercorns
4 whole cloves
game meat
1814.36 g game roast (game of choice)
78.78 ml vegetable oil
236.59 ml crushed gingersnap cookie
157.80 ml raisins (i prefer golden raisin or currants)

directions

Place all marinade ingredients in a large container and stir well.
Remove all fat and silver skin from game meat. Pierce meat randomly . Place meat in a large, sealable plastic bag to marinade, making sure meat is completely covered with liquid. (I turned the meat over every morning and evning.) Refrigerate for 72 hours. (If you marinate for less than 72 hours, meat will be tough. If you marinate much more than 72 hours, the meat will become dry and flavorless.).
Remove meat, wipe dry with towel and brown in hot oil in a frying pan or skillet. Remove to a large pot. Place marinade in with the meat. Cover, bring to a boil, and simmer for 2-1/2 hours, or until meat is tender. When meat is done, transfer to dry pan. Cover with a damp cloth and keep warm.
Remove bay leaves. Puree liquid and vegetables in a blender. Place in a heavy pot, which crushed gingersnap cookies in liquid, stirring until smooth. Add raisins. Simmer 5 minutes. Hold for service. Cut meat across the grain and serve with a 2 oz ladle of sauce per person.

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Reviews

When I made the recipe this time I used my Grandpa's technique and brought all the marinade ingredients to a boil, removed the pan from the heat; then cooled and chilled the marinade before adding the meat. Much deeper flavour OldStag

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