🫙 From the Spice Rack
Venison Sauerbraten
3-4 lb 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 c Boiling water 2 ts Salt 2 tb Shor...
maineasy
Ingredients8 items
Ingredients
- 3-4lbvenison chuck roast
- 2sliced onions
- 2bay leaves
- 12peppercorns
- 12juniper berries (if desired)
- 6whole cloves
- 11/2 c red wine vinegar
- 1cup boiling water
Directions
- 1
3-4 lb 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 vineg
- 2
Cover tightly and refrigerate, turning venison twice a day for at least 3 days
- 3
Never pierce the meat when turning
- 4
Remove venison from marinade and reserve the marinade
- 5
Cook venison in the shortening in a heavy skillet until brown on all sides
- 6
Add the marinade mixture
- 7
Heat to boiling
- 8
reduce heat