Originally created 03/10/02

Cooking wild



Sauerbraten, an old German favorite, is particularly flavorful when made with venison that has been marinated in red wine for up to three days. The acid in the wine tenderizes even the toughest cut of meat. This recipe, from Sports Afield magazine, recommends using shoulder or hindquarter roasts.

VENISON SAUERBRATEN

5-pound venison roast

2 large onions, sliced

1 quart red wine

1 pint water

1 pint wine vinegar

2 bay leaves

10 black peppercorns

6 whole cloves

1 tablespoon sugar

3 fresh pine twigs or juniper berries

flour seasoned with salt and pepper

2 tablespoons butter

1 large carrot, sliced

1 cup canned tomatoes

sour cream

Place roast in nonmetal pan or casserole. Slice one onion and add to meat. Combine wine, water, vinegar, bay leaves, peppercorns, cloves and sugar in a saucepan. Bring to boil and simmer 5 minutes. Let cool and pour over meat. Add twigs or berries, cover and marinate meat in refrigerator 24 to 72 hours, turning occasionally. Remove the meat from marinade, reserving the liquid. Pat the meat dry. Strain marinade and reserve 2 cups. Rub meat with flour, salt and pepper. Heat butter in casserole and brown meat well on all sides. Slice and add second onion, carrot, tomatoes, strained marinade and 2 cups water. Simmer, covered, turning once or twice, for 2 1/2 hours or until meat is tender. Remove meat and keep it warm. Thicken drippings to gravy by adding equal parts flour and butter and add sour cream to taste.



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