Roasted Rack of Venison Grilled Venison Tenderloin Venison Sauerbraten with.
Shred or slice the beef, then put it back into the gravy for 10 minutes Taste the gravy to see if it needs additional honey or salt.Īdd sour cream to the gravy (to taste, whisking or stirring to incorporate). Reduce the heat to low, cover, and simmer for 25 to 30 minutes, or until the. Stir in the gravy, vinegar, water, cookie crumbs, and brown sugar and bring to a boil. Add the cubed steaks, onion, salt, and pepper and cook for 6 to 8 minutes, or until the steaks are browned on both sides. Thicken the marinade with flour (whisking to incorporate) until you reach a desired gravy (your preference how thick or thin you like it). In a large skillet, melt the butter over medium-high heat. Turn the temperature up until the marinade comes to a soft boil. Once beef is browned, add it to the simmering marinade.Īdd 2-3 tbsp. Place the marinade back into the stockpot and bring to a simmer. Remove the beef from the stockpot and brown on all sides. Heat a skillet (cast iron preferred) to medium-high heat with 1 tbsp. canola oil. Now you want to deglaze your pan, to capture the flavorful meat residue from the bottom of the pan. Strain the brine, saving the liquid and the vegetables. Strain contents of the stockpot, being sure to save the liquid in a bowl (or another stockpot) Remove the meat from the brine and pat dry. Once in a while you can get a poor deer and, if you do, I think the next two recipes will be a big help. Place stockpot in refrigerator for 3 days. venison sauerbraten or venison chili con carne. Remove stockpot from heat and let it cool to room temperature. water *if water volume changes, the water to vinegar ratio should stay at 1.5/1Ĭombine all ingredients for the marinade in a stockpot and bring to a steady boil for 5 minutes. sugar 3 fresh pine twigs or juniper berries Flour seasoned with salt and pepper 2 tbsps. wine vinegar 2 bay leaves 10 black peppercorns 6 whole cloves 1 tbsp. Yield: 12 servings (enough to feed 8 hungry Kentuckians)Ĥlbs bottom round (beef, elk, or venison)ġ8 oz. venison roast 2 large onions, sliced 1 qt. Submerge the chuck roast into the marinade, and cover tightly.
Venison sauerbraten free#
Since the cooking process (simmering) is set-it-and-forget-it simple, you are free to spend more time visiting with loved ones. My family always enjoys this dish during the holidays it shakes the frost off of our bones and warms our spirits!” - James Barrett Put all the marinade ingredients into a large non-reactive pot such as enameled cast iron (make sure it's big enough to hold the marinade and meat.) Bring to a boil, then let cool to room temperature. Gisela (pronounced geese-el-uh) is my grandmother on my father’s side of my family. Sauerbraten (pronounced sour-brought-in) is a large, heavily marinated beef roast, regarded as the national dish of Germany. The beauty of making sauerbraten at Christmas is that much of the preparation is completed 3 days in advance. Maybe even as hard as pronouncing my favorite Christmas dish: Gisela’s Sauerbraten.
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