Venison Sauerbraten

⏱ 4560 mins 🍽 4-5 serving(s) 🏷 Deer

This traditional dish features a venison chuck roast marinated for several days in a spiced vinegar and wine mixture. After marinating, the meat is browned and slowly simmered until perfectly tender. The cooking liquid is then transformed into a rich, flavourful gravy with crushed gingersnaps and a touch of sugar, served alongside the venison and onions. The process requires planning but results in a deeply flavourful and tender main course.

Venison Sauerbraten

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

Method

  1. Put the venison roast into a glass or earthenware dish along with the sliced onions, bay leaves, peppercorns, juniper berries, cloves, red wine vinegar, boiling water, and salt.
  2. Cover the dish securely and place it in the refrigerator. Turn the meat over two times each day for a minimum of 3 days.
  3. Avoid piercing the meat when you turn it.
  4. Take the venison out of the marinade, setting the liquid aside for later.
  5. Brown the venison on every side using shortening in a heavy skillet.
  6. Pour the reserved marinade mixture into the skillet.
  7. Bring the liquid to a boil, then lower the heat.
  8. Cover the skillet and let it simmer until the venison becomes tender, which will take 3 to 3 1/2 hrs.
  9. Take the cooked venison and onions from the skillet and keep them warm.
  10. Strain the liquid left in the skillet and measure its volume.
  11. Pour water into the measured liquid until you have a total of 2 1/2 cups.
  12. Return this liquid mixture to the skillet.
  13. Cover the skillet and simmer the liquid for 10 minutes.
  14. Mix the crushed gingersnaps and sugar into the simmering liquid.
  15. Cover the skillet again and continue simmering for 3 minutes.
  16. Serve the warm venison and onions with the prepared gravy.

Nutrition (per serving)

Sodium1302900 mg

Recipe details

CategoryDeer
AuthorIowahorse