VENISON SAUERBRATEN

Grrrrrgh!
Course : Venison
From: HungryMonster.com
Serves: 10
 

Ingredients:

3 1/2 pounds venison -- chuck Roast
2 medium Onions -- sliced
2 pieces bay leaves
12 pieces Peppercorns
12 pieces Juniper berries -- if desired
6 Whole cloves
2 teaspoons Salt
1 1/2 cups Red wine vinegar
1 cup Boiling water
2 tablespoons Vegetable oil -- Or shortening
12 pieces Gingersnap cookies -- crushed
2 teaspoons Sugar
 

Preparation:

Place venison roast in glass baking dish. Add onions, bay leaves, peppercor juniper berries, cloves, salt, vinegar and boiling water. Cover a refrigerate at least 3 days, turning venison twice a day with tongs. (Never pierce venison with a fork.)Drain venison, reserving marinade. Heat oil in 10-inch skillet. Cook venison on all sides in hot oil until brown. Stir in marinade. Heat to boiling; reduce heat. Cover and simmer 3 to 3-1/2 hours or until venison is tender. Remove venison and onions from skillet; keep warm. Strain liquid in skillet. Add enough water to measure 2-1/2 cups. Add to skillet. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir gingersnap crumbs and sugar into liquid. Cover and simmer 3 minutes. Serve with venison and onions.

 

Nutritional Information:

500 CALORIES PER SERVING.