Venison Sauerbraten
Venison Sauerbraten is an moderately easy dinner. Made with 3 to 3 1/2 pounds venison chuck roast, 2 bay leaves, 12 juniper berries, if desired, 2 tsp salt and 1 c. boiling water, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Place venison in earthenware bowl or glass baking dish with onions, bay leaves, peppercorn, cloves, berries, salt, vinegar and boiling water.
Cover tightly; refrigerate at least 3 days, turning meat twice a day.
Never pierce meat when turning.
Drain meat, reserving marinade.
In heavy skillet, brown meat on all sides in shortening.
Add marinade mixture, Cover tightly; simmer 3 to 3 1/2 hours or until meat is tender.
Remove meat and onions from skillet and keep warm.
Strain and measure liquid in skillet; add water, if needed to measure 2 1/2 c. liquid.
Pour liquid into skillet, cover and simmer 10 minutes.
Stir gingersnaps and sugar into liquid. Cover; simmer gently 3 minutes.
Serve meat and onions on a platter.
Accompany with gingersnap gravy.
Makes 6 servings.
π· Perfect Pairings
Complete your meal with these
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