Venison Sauerbraten

* Exported from MasterCook *

VENISON SAUERBRATEN

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 c Red wine vinegar
1 c Boiling water
2 ts Salt
2 tb Shortening
12 Gingersnaps, crushed (3/4c)
2 ts Sugar

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....



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