Venison Sauerbraten

Ingredients

1 3-4 lb venison chuck roast 2 sliced onions 2 bay leaves 12 peppercorns 12 juniper berries (if desired) 6 whole cloves 1 1/2 cup red wine vinegar 1 cup boiling water 2 tsp salt 2 tbsp shortening 12 gingersnaps, crushed (3/4c) 2 tsp sugar	Advertisements

Preparation
 
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. Baked potatoes and
Citrus salad are serve withs....

 

 
Servings: 10

 

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