Sauerbraten

15168822_10154713952518908_7081799001248299870_oThis is a great german dish.  If you are not huge fan of venison and the gaminess of the meat and this recipe is really good a cutting that tinge of gaminess.

Ingredients

  • 2-4lb Roast (note: I have used Venison Tenderloin)
    • Requires a harvested deer.  😉
  • 1-2 white onions (sliced)
  • 2-3 carrots (sliced)
  • 1 cup cider vinegar
  • 2 cups water
  • 4 tbls flour
  • 4 tbls butter
  • salt and pepper to taste

Preparation:

  1. Brown Roast in butter, salt and pepper.
  2. Bring water and vinegar to a boil.
  3. Place Roast in a covered dish
  4. add onions and carrots
  5. pour the water/vinegar mixture over roast and vegetables.

Marinate for 24-48 hours, turn every 12 hours.

Cook:

  1. Cook Roast/vegetables/marinade for 3 hours at 300 degrees.
  2. Remove cooked roast and set aside to rest
  3. Remove the onions and carrots from dish.  Pour the liquid in sauce pan.
  4. Thicken the liquid using flour (rue) and add Kitchen Bouquet by bringing to a boil.
  5. Add the vegetables.
  6. Serve with…
    1. potato pancakes (we use hash brown patties)
    2. spaetzle
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