Venison Sauerbraten Recipe

German Venison Roast MeatEater Cook

WEBDec 17, 2020 · In a large, heavy-bottomed pot over high heat, heat the lard or oil and brown the roasts on all sides. Once the meat is browned, pour the marinade through a fine …

1. Three days before making the sauerbraten, bring the vinegar, red wine, juniper, cloves, bay leaves, salt, pepper, onion, and two cups of water to a boil in a pot. Stir to dissolve the salt, then remove from the heat and cool. Submerge the meat in the cold marinade and refrigerate for three days.
2. After three days, remove the roast from the marinade and dry well, reserving the marinade for later. Preheat the oven to 325 degrees. In a large, heavy-bottomed pot over high heat, heat the lard or oil and brown the roasts on all sides. Once the meat is browned, pour the marinade through a fine strainer into the pot. Bring to a simmer, cover, and place in the oven. Braise the roast for 3 to 5 hours or until it’s very tender.
3. Once it’s cooked, gently remove the roasts with a large slotted spoon to a serving platter and place the pot back on the burner over medium-high heat. Bring to a simmer and reduce the sauce down to about three or four cups. Add the brown sugar and gingersnaps and whisk for a couple of minutes until very smooth. Adjust the seasoning with salt and pepper then spoon the sauce over the sauerbraten and serve.

Preview

See Also: German Recipes, Meat RecipesShow details