VENISON SAUERBRATEN
Number Of Ingredients 13
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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Yasia Mumtaz
[email protected]This was my first time making venison sauerbraten and it turned out great! The meat was tender and the sauce was delicious. I will definitely be making this again.
Muhammad afzal
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The venison is always tender and juicy, and the sauce is rich and flavorful. I highly recommend this recipe.
Chi Li
[email protected]This recipe was easy to follow and the results were delicious. The venison was fall-apart tender and the sauce was flavorful and tangy. I will definitely be making this again!
Ariane Mojeco
[email protected]I love venison, and this sauerbraten recipe is one of my favorites. The meat is so tender and juicy, and the sauce is perfectly balanced. I usually serve it with spaetzle and red cabbage.
Zyad Mhamd
[email protected]This venison sauerbraten recipe was a hit with my family! The venison was tender and flavorful, and the sauce was rich and tangy. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again.