Venison Sauerbraten

Name: Venison Sauerbraten
Ingredients: 3 to 3 1/2 lb. venison chuck roast; 2 onions, sliced; 12 peppercorns; 6 whole cloves; 1 1/2 c. red wine vinegar; 2 Tbsp. shortening; 12 gingersnaps, crushed (about 3/4 c.); 2 bay leaves; 12 juniper berries; 2 tsp. salt; 1 c. boiling water; 2 tsp. sugar

12 ingredients

4 steps

Ingredients

3 to 3 1/2 lb. venison chuck roast
2 onions, sliced
12 peppercorns
6 whole cloves
1 1/2 c. red wine vinegar
2 Tbsp. shortening
12 gingersnaps, crushed (about 3/4 c.)
2 bay leaves
12 juniper berries
2 tsp. salt
1 c. boiling water
2 tsp. sugar

Directions

1

Place venison in earthenware bowl or glass baking dish with onions, bay leaves, peppercorns, cloves, berries, salt, vinegar and boiling water; cover tightly.
2

Refrigerate at least 3 days, turning meat twice a day.
3

Never pierce meat when turning.
4

Drain meat, reserving marinade.