Venison Sauerbraten Recipe

Cooking Directions

• STEP 1.In a large bowl, combine vinegar, water, onions, carrots, cloves, juniper berries, and bay leaves.
• STEP 2.Add the venison roast to the marinade and refrigerate for at least 2 days, turning occasionally.
• STEP 3.Remove the venison from the marinade and pat dry. Brown the meat in a hot skillet.
• STEP 4.Transfer the meat to a Dutch oven, add the marinade, and simmer for 2-3 hours until tender.
• STEP 5.Remove the meat and strain the liquid to make the gravy. Serve the sauerbraten with the gravy.

Cooking Tips

• Marinating the venison for at least 2 days helps to tenderize the meat and infuse it with flavor.
• Serve the sauerbraten with traditional German sides like red cabbage and spaetzle.
• Leftover sauerbraten can be stored in the refrigerator for up to 3 days and reheated before serving.

Storage and Serving

• Store leftover sauerbraten in an airtight container in the refrigerator.
• Reheat the sauerbraten in a covered dish in the oven or on the stovetop.
• Serve the sauerbraten with the gravy and traditional German sides.