Venison Sauerbraten

Name: Venison Sauerbraten
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms roast of venison (or beef chuck); 59 milliliters melted butter or extra virgin olive oil; 8 gingersnap cookies; 3 Tbsps butter; 2 Tbsps flour; 1 serving Salt; 1 bottle red wine; 118 milliliters red wine vinegar; 473 milliliters water; 1 Tbsp black peppercorns; 1 Tbsp juniper berries; 1 Tbsp mustard seed; 6; 3 bay leaves; 1 Tbsp dried thyme; 2 celery stalks, chopped; 2 carrots, peeled and chopped; 1 medium onion, chopped

Venison Sauerbraten might be just the main course you are searching for. This recipe serves 6. One serving contains 595 calories, 54g of protein, and 22g of fat. This recipe covers 35% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 5 hours. If you have roast of venison, onion, gingersnap cookies, and a few other ingredients on hand, you can make it. If you like this recipe, take a look at these similar recipes: Venison Sauerbraten, Venison Bourguignon (Venison Stew), and Sauerbraten.

Instructions

Marinate the venison: Put marinade ingredients (wine, vinegar, water, peppercorns, juniper, mustard, cloves, bay leaves, thyme, celery, carrots and onion) in a pot and bring to a boil.

Ingredients you will need

Peppercorns

Bay Leaves

Marinade

Carrot

Mustard

Venison

Vinegar

Celery

Clove

Onion

Thyme

Water

Wine

Equipment you will use

Pot

Turn off heat and allow the marinade to cool.

Ingredients you will need

Marinade

Submerge the venison in the marinade and refrigerate for at least 24 hours, and up to 5 days. Three days is a good length of time for this.

Ingredients you will need

Marinade

Venison

When you are ready to cook, remove the roast from the marinade and sprinkle it all over with salt. Set it aside for 15-20 minutes or so.

Ingredients you will need

Marinade

Salt

Preheat the oven to 275°F. Actually, 225°F is a better temperature, but the roast can take up to 8 hours to properly cook then; this is what I do at home on weekends. At 275°F, the roast will probably take about 5 hours to cook. You can go up to 300°F – a typical venison roast will be ready in 3 1/2 hours at this temperature – but you will get gray, not pink, meat. It will still taste good, though.

Ingredients you will need

Venison

Meat

Equipment you will use

Oven

Brown venison in butter or oil (optional): Now you have an optional step: You can, if you choose, brown the venison in butter or oil. I chose not to because if you then simmer the venison at a low enough temperature, it will remain pink all the way through. If you brown the outside, you will get a gray ring around the edge of the venison when you cut into it. Either way is fine.

Ingredients you will need

Venison

Butter

Cooking Oil

Pour the marinade into a Dutch oven or other lidded, oven-proof pot and bring it to a boil.

Ingredients you will need

Marinade

Equipment you will use

Dutch Oven

Oven

Add the venison to the pot. Cover and put in the oven.

Ingredients you will need

Venison

Equipment you will use

Oven

Pot

If the venison is not submerged by the marinade, turn the roast over every hour. This is also a good way to test for doneness – you want the roast to almost be falling apart.

Ingredients you will need

Marinade

Venison

The roast should take between 3 1/2 to 8 hours to cook, depending on the oven temperature. At 275°F, it should take about 5 hours to cook.

Equipment you will use

Oven

Remove roast from oven and coat with oil or melted butter: When the roast is done (completely tender), take it out of the pot and coat it with some of the 1/4 cup olive oil or melted butter. Reserve the rest of the oil or butter for later. Wrap it in foil.

Ingredients you will need

Olive Oil

Butter

Wrap

Cooking Oil

Equipment you will use

Aluminum Foil

Oven

Pot

the sauerbraten sauce: Sauerbraten is all about the sauce. Strain the cooking liquid through a fine-meshed sieve into a bowl.

Ingredients you will need

Sauce

Equipment you will use

Sieve

Bowl

Take the 8 gingersnap cookies and pulverize them in a blender. You want it to look like a rough meal or coarse flour.

Ingredients you will need

Gingersnap Cookies

All Purpose Flour

Equipment you will use

Blender

In a medium-sized pot, melt 3 tablespoons of butter over medium-high heat. When it is frothing and totally melted, whisk in 2 tablespoons flour. Cook the roux until it is the color of coffee-and-cream, stirring often.

Ingredients you will need

Butter

Coffee

Cream

All Purpose Flour

Equipment you will use

Whisk

Pot

Slowly whisk in the strained cooking liquid, one cup at a time. The mixture will turn to clay at first, then loosen into a silky sauce.

Ingredients you will need

Sauce

Equipment you will use

Whisk

Taste for salt – it will probably need it – and add enough to your taste.

Ingredients you will need

Salt

Whisk in 4 tablespoons of the pulverized gingersnaps. They will not dissolve completely at first, but keep stirring and they will disappear.

Ingredients you will need

Gingersnap Cookies

Equipment you will use

Whisk

Taste the sauce.

Ingredients you will need

Sauce

Add another tablespoon of gingersnaps if you want, or add a tablespoon of sugar.

Ingredients you will need

Gingersnap Cookies

Sugar

The sauce should taste sour, warm (a pumpkin pie sort of spicy warm) and a little zippy and sweet.

Ingredients you will need

Pumpkin

Sauce

serve, slice the roast into 1/4 inch thick slices. Venison can be dry – it has zero fat – so one trick I do is to coat each slice in melted butter before I serve it. You’ll need about 1/2 stick melted to do this trick.

Ingredients you will need

Venison

Butter

Serve with lots of sauce, some braised onions, and either mashed potatoes, egg noodles, or spaetzle. A hearty red wine would be an ideal match here, as would a dark, malty beer.

Ingredients you will need

Egg Noodles