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Venison Sauerbraten Recipe

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This recipe for Venison Sauerbraten is from Nitchman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Venison Roast
Box of cheap gingersnap cookies

Broth:
3 c white vinegar
1/2 c red wine vinegar
8 crushed peppercorns
2 chopped carrots
5 sliced onions
1 or 2 cloves of garlic, split
1 celery stalk, chopped
8 cloves
1 t salt
2 T lemon juice
Directions:
Directions:
Put all the broth ingredients in a pot and bring to a boil, then cool. Pierce the roast with a fork and place meat in a gallon ziploc bag or a glass/pyrex/plastic/corningware bowl or deep casserole so the roast is able to be submerged in the brine, add cooled brine and place brining container in the refrigerator for 5 days, turning meal daily. (This could be put into freezer after a day or two also in a ziploc bag with all the air removed). After 5 days, being careful to SAVE the brine, remove the roast from the brine and dry off the meat. Strain the broth, reserving the broth and discarding the spices and vegetables. Brown the meat on all sides in a heavy pot, then, being sure to add extra water if needed so it doesn't boil dry, add the brine and boil/simmer 2.5 hours, covered, until meat is ready to break apart easily (but don't let it fall apart).

Gingersnap Gravy
Remove meat from the broth and set aside (keep warm). Depending upon how much water you added to the roast while simmering, add 1/2 c water to the broth and slowly stir in about 1 c of ground up ginger snap cookies. Add more if it needs to be thicker, use your judgement. Cook and stir constantly while bubbling to thicken. If too lumpy whisk until smoother.

Note: Sauerbraten is usually served with red cabbage and potato dumplings (Gnocchi works fine).

 

 

 

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