Post by April B. on Nov 6, 2003 8:27:40 GMT -6
Deer Sauerbraten
3 1/2 pounds venison chuck roast
2 large onion, sliced
1 whole bay leaves
12 whole peppercorns
12 whole juniper berries (if desired)
6 whole cloves
1 1/2 cups red wine vinegar
1 cup boiling water
2 teaspoons salt
2 tablespoons shortening
12 whole gingersnaps (3/4 cup), crushed
2 teaspoons sugar
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 at least 3 days. Never pierce when turning.
Remove venison from marinade. Reserve marinade. Cook venison in
shortening in 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 hours. Remove venison and
onions
from skillet, keep warm.
Strain and measure liquid in skillet. Add enough water to liquid
if
necessary, 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 and onions with gravy.
3 1/2 pounds venison chuck roast
2 large onion, sliced
1 whole bay leaves
12 whole peppercorns
12 whole juniper berries (if desired)
6 whole cloves
1 1/2 cups red wine vinegar
1 cup boiling water
2 teaspoons salt
2 tablespoons shortening
12 whole gingersnaps (3/4 cup), crushed
2 teaspoons sugar
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 at least 3 days. Never pierce when turning.
Remove venison from marinade. Reserve marinade. Cook venison in
shortening in 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 hours. Remove venison and
onions
from skillet, keep warm.
Strain and measure liquid in skillet. Add enough water to liquid
if
necessary, 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 and onions with gravy.
