Recipe for Venison Sauerbraten

1.00		3- to 3-1/2-pound venison
		chuck Roast
2.00		Onions, sliced
2.00		Bay leaves
12.00		Peppercorns
12.00		Juniper berries, if desired
6.00		Whole cloves
2.00	ts	Salt
1.50	c	Red wine vinegar
1.00	c	Boiling water
2.00	tb	Vegetable oil
		Or shortening
12.00		Gingersnap cookies, crushed
		(about 3/4 cup)
2.00	ts	Sugar

Instructions:
Place venison roast in glass baking dish.
Add onions, bay leaves, peppercor juniper berries, cloves, salt, vinegar and boiling water.
Cover a refrigerate at least 3 days, turning venison twice a day with tongs.
(Never pierce venison with a fork.
) Drain venison, reserving marinade.
Heat oil in 10-inch skillet.
Cook venison on all sides in hot oil until brown.
Stir in marinade.
Heat to boiling; reduce heat.
Cover and simmer 3 to 3-1/2 hours or until venison is tender.
Remove venison and onions from skillet; keep warm.
Strain liquid in skillet.
Add enough water to measure 2-1/2 cups.
Add to skillet.
Heat to boiling; reduce heat.
Cover and simmer 10 minutes.
Stir gingersnap crumbs and sugar into liquid.
Cover and simmer 3 minutes.
Serve with venison and onions.
10 TO 12 SERVINGS; 500 CALORIES PER SERVING.

Related Sites:

RECIPE SEARCH ENGINE

By category
By recipe/ingredient name

COCKTAILS

Why not wash down your meal with a fruity summers cocktail?

Whether it's a Bahama Mama, Bloody Maria or even a Kamikaze Slammer, you're bound to find something here!

Cocktail List

RECENT SEARCHES

Most recent searches:

chicken breast, cheese cake, sauerbraten, medieva, caviar, pork roast, vanilla sauce, greek tomato, sauerkraut soup, brochette, bavarian cream, veal pot roast, chicken limone, cherry nut, fig jam, bandera, gluten, jerk chicken, vindaloo, red velvet cake, bhuna, indian, uruguay, speculaas, cornish hens, cereal, bbq sauce, sesame, chees, biscuits, goat, braunschweiger, chocolate fudge, apricot jam, baked beans, scottish, brownies, ham quiche, chocolate brownies, greek tomato sauce,