Recipe number 68907 is

Venison Sauerbraten



The ingredients are:
3-4 lb venison chuck roast 2 Sliced onions 2 Bay leaves 12 Peppercorns 12 Juniper berries (if desired) 6 Whole cloves 1 1/2 cup Red wine vinegar 1 cup Boiling water 2 tsp Salt 2 tbsp Shortening 12 Gingersnaps, crushed (3/4c) 2 tsp Sugar

The recipe yield is:
10 Servings

Info:
Place venison roast in a glass or earthenware bowl or baking dish with onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water, and salt. Cover tightly and refrigerate, turning venison twice a day for at least 3 days. Never pierce the meat when turning. Remove venison from marinade and reserve the marinade. Cook venison in the shortening in a heavy skillet until brown on all sides. Add the marinade mixture. Heat to boiling; reduce heat. Cover and simmer until venison is tender, 3 to 3 1/2 hrs. (Crockpot on high all day.... works) Remove venison and onions from skillet and keep warm. Strain and measure liquid in skillet. Add enough water to liquid to measure 2 1/2 cups. Pour liquid into skillet. Cover and simmer 10 minutes. Stir gingersnaps and sugar into liquid. Cover and simmer 3 minutes. Serve venison with onions and gravy. Baked potatoes and Citrus salad are serve withs....

Note:
Wild Game; Main Dish



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