A recipe for Venison Sauerbraten. Follow the simple recipe instructions for Venison Sauerbraten shared by other home cooking experts.
Ingredients
3-4 lb. venison chuck roast2 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 Tsp. Salt
2 Tbs. Shortening
12 Gingersnaps, crushed (3/4c)
2 Tsp. 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. Baked potatoes and Citrus salad are serve with this recipe....
