Venison Sauerbraten
3
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- Ready In:
- 76hrs
- Serves:
- Units:
3
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ingredients
- 3 -4 lbs venison chuck roast
- 2 sliced onions
- 2 bay leaves
- 12 peppercorns
- 12 juniper berries (optional)
- 6 whole cloves
- 1 1⁄2 cups red wine vinegar
- 1 cup boiling water
- 2 teaspoons salt
- 2 tablespoons shortening
- 12 gingersnaps, crushed (3/4 c)
- 2 teaspoons sugar
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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RECIPE MADE WITH LOVE BY
@Iowahorse
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This was my husband's favorite recipe to make and it always turned out great. He passed away last year, and now I'm making this for the first time by myself. I'm on day two of the marinade process. I hope it turns out as delicious as his always was (although it turns out I forgot the salt).1Replies 1
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