Forums

<P style="MARGIN: 0px"></P> <P style="MARGIN: 0px">&nbsp;</P> <P style="MARGIN: 0px">Here we go with a venison sauerbraten. This is a German marinade with many versions and variations. Today's recipe is:</P> <P style="MARGIN: 0px">&nbsp;</P> <P style="MARGIN: 0px">1 c red wine (a good screw-top Burgandy)</P> <P style="MARGIN: 0px">1 c wht vinegar</P> <P style="MARGIN: 0px">2 c water</P> <P style="MARGIN: 0px">1/3 c sugar (raw)</P> <P style="MARGIN: 0px">1 onion sliced thin</P> <P style="MARGIN: 0px">1 TBS blk pepper corns</P> <P style="MARGIN: 0px">1.5 TBS carreway seeds</P> <P style="MARGIN: 0px">2 bay leaves</P> <P style="MARGIN: 0px">2 cloves garlic </P> <P style="MARGIN: 0px">&nbsp;</P> <P style="MARGIN: 0px">2-3 lb bottom round of deer</P> <P style="MARGIN: 0px">&nbsp;</P> <P style="MARGIN: 0px">Bring marinade ingrediants to a boil in a stainless pot, let cool. Add the venison roast, cover&nbsp;and place in fridge. Marinade will not completely cover the roast, so it will have to be turned once or twice a day. Let marinate for two days. We'll be back Friday (2 days) to finish this up. </P>

<P>looks it would be great eating for sure, thanks for the recipe<IMG src="http://www.websitetoolbox.com/images/boards/smilies/biggrin.gif" align=absMiddle border=0></P>

<P style="MARGIN: 0px">Hey Shaun,</P> <P style="MARGIN: 0px">&nbsp;</P> <P style="MARGIN: 0px">That marinade looks great. </P> <P style="MARGIN: 0px">&nbsp;</P> <P style="MARGIN: 0px">If you braise it the same way as you did that venison shank people are gonna be seeking out your address.</P> <P style="MARGIN: 0px">&nbsp;</P> <P style="MARGIN: 0px">My late German grandmother would add some white raisons to the braising gravy with a few gingersnap cookies and a slice or two of dark pumpernickle bread chopped up into crumbs................let it simmer, the bread would thicken the sauce with the cookie and onions from&nbsp;the marinade. She was married four times, her food was to die for!</P> <P style="MARGIN: 0px">&nbsp;</P> <P style="MARGIN: 0px">Dan</P>

<P style="MARGIN: 0px">&nbsp;</P> <P style="MARGIN: 0px">I braised it as Dan mentioned above. First removed the roast from the marinade and patted dry with papper towls, then browned on all sides in some olive oil in the electric skillet. When browned, I added the strained marinade to the pan and turned it down to between "simmer" and 250. I like the way a potroast turns out when done in the electric skillet. Something about the way it cycles on and off - briefly simmering and then resting.</P> <P style="MARGIN: 0px">&nbsp;</P> <P style="MARGIN: 0px">After six hours I removed the roast to a plate in the warm oven and made a&nbsp;gravy with a little rue (butter &amp; flour) to thicken, added the marinade and simmered this on the stove to reduce.&nbsp;&nbsp;Just before serving, I turned off the flame on the sauce and whisked in some sour cream.</P> <P style="MARGIN: 0px">&nbsp;</P> <P style="MARGIN: 0px">While that was happening, I made a plain potato pancake by peeling and grating some russets and frying in olive oil as one giant cake. Turned this over using a plate to catch it and then slide it back into the skillet. Here is the potato dish and the reducing gravey.</P> <P style="MARGIN: 0px">&nbsp;</P> <P style="MARGIN: 0px"></P> <P style="MARGIN: 0px">&nbsp;</P> <P style="MARGIN: 0px">Sliced the roast, served up the potato cake quarters and laddled on some sauce. A bit of hearty whole grain bread and a little dark (near) beer. Oh yeah...</P> <P style="MARGIN: 0px">&nbsp;</P> <P style="MARGIN: 0px"></P>

<P>This dinner was a pure delight, but I love to experiment with variations. Several recipes I checked mentioned using ginger snaps to thicken the gravy. One even mentioned raisens as Dan said above. Next time I am going to try both. I think I'll also leave the onion slices in the potroast pan&nbsp;instead of straining the marinade&nbsp;as they cook down and thicken the sauce.&nbsp;Some recipes call for pickling spice mix or pumkin pie mix, but I thought the black pepper and fennel seeds was just right. Good Hunting!</P>

<P>Dan, one of my all time favorite cooks was my childhood fishing and hunting buddy Gary's grandmother from Germany. She could take a mess of bluegills or a&nbsp;BB gun killed&nbsp;squirrel and make a feast in a heartbeat. She told us that Gary's grandfather was such a persistant suitor that she, "married him to get rid of him."</P>

<P style="MARGIN: 0px"><FONT face="Georgia, Times New Roman, Times, Serif">Now I'm hungry. Dan is riding to Texas with Dean so I hope some of those good Hugelier morsels make it all the way <IMG src="http://www.websitetoolbox.com/images/boards/smilies/biggrin.gif" align=absMiddle border=0></FONT></P> <P style="MARGIN: 0px"><FONT face=Georgia></FONT>&nbsp;</P> <P style="MARGIN: 0px"><FONT face=Georgia>-Brian</FONT></P>

<P style="MARGIN: 0px">Shaun,</P> <P style="MARGIN: 0px">&nbsp;</P> <P style="MARGIN: 0px">Sounds like you had a GREAT meal. My girlfriend is 100% German, and uses powdered ginger snaps in here saurbraten recipe. She say the spices added depends on what region in Germany the cook comes from, or more&nbsp;so, whether it is a rural or urban recipe.</P> <P style="MARGIN: 0px">&nbsp;</P> <P style="MARGIN: 0px">She makes it similar to yours (with the ginger snaps). Then either make potato pancakes with mashed potatoes and onions (she mixes those little crispy fried onions in, like ya put on casseroles), or makes spatzels (not sure of the correct spelling, but they are kinda like little potato dumplings).</P> <P style="MARGIN: 0px">&nbsp;</P> <P style="MARGIN: 0px">OkKeith</P>