Name: Venison Sauerbraten
Ingredients: 3-4 lb venison chuck roast; 2 sliced onions; 2 bay leaves; 12 peppercorns; 12 juniper berries; 6 whole cloves; 1 1/2 c Red wine vinegar; 1 c boiling water; 2 ts salt; 2 tb shortening; 12 gingersnaps, crushed (3/4c); 2 ts sugar

Venison Sauerbraten

Cooking MethodSlow Cooker

Ingredients

3-4 lb venison chuck roast
2 sliced onions
2 bay leaves
12 peppercorns
12 juniper berries
6 whole cloves
1 1/2 c Red wine vinegar
1 c boiling water
2 ts salt
2 tb shortening
12 gingersnaps, crushed (3/4c)
2 ts sugar

Instructions

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.