Best Venison Sauerbraten Recipes

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VENISON SAUERBRATEN



Venison Sauerbraten image

Make and share this Venison Sauerbraten recipe from Food.com.

Provided by Iowahorse

Categories     Deer

Time P3DT4h

Yield 4-5 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 175.3, Fat 8.5, SaturatedFat 2.1, Sodium 1302.9, Carbohydrate 23.8, Fiber 1.2, Sugar 8.6, Protein 1.7

VENISON SAUERBRATEN



VENISON SAUERBRATEN image

Categories     Game

Yield 6 servings

Number Of Ingredients 6

3 lb venison roast
1 c. water
1 c. vinegar
1 medium onion, sliced
3 whole peppercorns
flour or cornstarch to thicken gravy

Steps:

  • Brown roast in dutch oven. Add water and vinegar, sliced onion and peppercorns. Cover and simmer slowly on very low heat for 3 1/2 hours. Remove meat, thicken gravy and serve over potatoes.

VENISON SAUERBRATEN



Venison Sauerbraten image

Number Of Ingredients 13

1 venison pot roast (4 lb.) boned and trimmed of fat
3 cups onions sliced
3 cups water
2 cups dry red wine
1 cup cider vinegar
1/3 cup brown sugar
24 cloves whole
6 bay leaves
4 teaspoons salt
1/2 teaspoon black pepper freshly ground
1/4 cup vegetable oil
16 ginger snaps crushed
Hot cooked noodles

Steps:

  • Place roast in a glass dish or bowl. Cover with onions, water, wine, vinegar, brown sugar, cloves, bay leaves, salt and pepper. Refrigerate for 24 hours.Remove meat from marinade and wipe dry. Reserve marinade. In a Dutch oven over medium heat brown meat in oil. Add marinade and bring to a boil. Reduce heat to low cover and simmer for 3 hours or until meat is tender, turning roast from time to time. Cool. Transfer to a glass dish or bowl. Cover and refrigerate for 1 to 2 days to flavor meat.To serve, reheat meat in sauce. Remove meat and slice set aside. Add gingersnaps to sauce and bring to a boil cook and stir over medium heat until thickened. Return sliced meat to sauce and heat through.Serve with noodles.

Nutrition Facts : Nutritional Facts Serves

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