Venison Sauerbraten

Recipe by Iowahorse
READY IN: 76hrs
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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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.
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