Venison Sauerbraten Recipe

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Venison Sauerbraten Ingredients

1 3-4 lb venison chuck roast
2 sliced onions
2 bay leaves
12 peppercorns
12 juniper berries (if desired)
6 whole cloves
1 1/2 cup red wine vinegar
1 cup boiling water
2 tsp salt
2 tbsp shortening
12 gingersnaps, crushed (3/4c)
2 tsp sugar

A Recipe for
Venison Sauerbraten

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Aesop

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Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%

This Recipe for Venison Sauerbraten is one of thousands in the Recipes-to-go Meat Cookbook.

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

Venison Sauerbraten Recipe
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This is a recipe for Venison Sauerbraten from the recipe cookbook of Recipes-to-go (Meat)

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Venison Sauerbraten recipe - a tasty recipe for you to add to your collection!
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them.
Gracie Allen

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Venison Sauerbraten

It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
Julia Childs

Venison Sauerbraten 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 withs....

Serves: 10

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Venison Sauerbraten Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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