Venison Sauerbraten

[B. Dudley]

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.