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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B. Dudley
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