Venison Sauerbraten
For those who like German food.
This can be done with Venison or Beef. For 2-1/2 to 3 lbs. roast. Marinade: 2 cups onions - sliced 1-1/2 cups apple cider vinegar 1/4 cup lemon juice 1 tbs Sugar 12 whole cloves 1/8 tsp salt & 1/8 tsp pepper Mix above and marinade the roast for 2-4 days in fridge. Turn over the roast each day. after removing the roast. Make sure to REMOVE THE CLOVES. Count them. Set aside Marinade. Brown the roast in a heavy pan (dutch oven) with oil. Then add the marinade to the pad and simmer the roast covered for 1 hour or until tender. Remove roast and set aside to cool. Use marinade that is in the pan to start the gravy. Add to marinade: 3 tbs Butter More onion if desired 3 tbs flour to thicken 1 qt. beef broth gravy starter packet 1/4 apple cider vinegar 7-10 oz. of ketchup Slice roast thin and add back to gravy and heat until hot. Serve with Red Cabbage and Egg Noodles, Rice or potatoes. Serves 4-6. |
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