Venison Sauerbraten
Prep Time: 15 Minutes
Cook Time: 90 Minutes
Number of Servings: 8
Ingredients
- 2 pounds venison chuck (round or rump roast)
- 12 peppercorns (divided)
- 10 whole cloves (divided)
- 6 bay leaves (divided)
- 1 1/2 cups vinegar (divided)
- Water to cover
- 3 Tbsp. fat
- 6 carrots
- 6 onions
- 1 cup celery (diced)
- 1 Tbsp. sugar
- 10 gingersnaps (crushed)
Instructions
Trim all visible fat from venison. Place venison in glass dish with cover. Add 6 peppercorns, 5 cloves and 3 bay leaves to 1 cup vinegar and pour over meat. Add enough water to cover meat. Cover dish and refrigerate. Allow to stand for up to 3 days. Remove meat from marinade and discard marinade. Heat fat in heavy frying pan. Brown meat on both sides. Add vegetables and 1/2 cup vinegar, 2 cups water, 6 peppercorns, 5 cloves and 3 bay leaves. Simmer until meat and vegetables are tender — approximately 1 1/2 hours and minimum of 165 degrees F. Remove meat and vegetables from pan. Add sugar and gingersnaps to remaining liquid to make gravy. Serve meat and vegetables with gravy.
(NOTE: For a less spicy flavor, substitute beef consommé for spiced vinegar when cooking meat. Larger amounts of venison may be prepared this way if your family likes sauerbraten.)