Venison Sauerbraten Recipe


3-4 lbs. venison chuck roast

2 Sliced onions

2 Bay leaves

12 Peppercorns

12 Juniper berries (if desired)

6 Whole cloves

1 1/2 c Red wine vinegar

1 cup Boiling water

2 tsp Salt

2 tbsp. Shortening

12 Gingersnaps, crushed (3/4 cups)

2 tsp Sugar


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.

Back to Venison Recipes Page from Venison Sauerbraten

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