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Ingredients
- 3 to 3 1/2 pound venison chuck roast
- 12 peppercorns
- 6 whole cloves
- 1 1/2 c. red wine vinegar
- 2 tbsp. shortening
- 2 tbsp. sugar
- 2 onions, sliced
- 2 bay leaves
- 12 juniper berries, if you like
- 2 tbsp. salt
- 1 c. boiling water
- 12 gingersnaps, crushed (about 3/4 c.)
Directions
- Place roast in an earthenware bowl or possibly glass baking dish with onions, bay leaves, peppercorns, berries, cloves, salt, vinegar, and boiling water. Cover bowl with plastic wrap. Marinate 3 days or possibly longer in refrigerator, turning meat twice a day with 2 wooden spoons. NEVER PIERCE MEAT WITH A FORK. Drain meat, reserving marinade. Brown meat on all sides in warm shortening in a heavy skillet. Add in marinade mix. Cover skillet and simmer. Add in water if necessary to measure 2 1/2 c. of liquid. Pour liquid into skillet. Cover and simmer 10 min, stir gingersnaps and sugar into liquid. Cover and simmer gently 3 min. Serve meat and onions on a platter. Accompany with gingersnap gravy. Serves 6.
- The secret of Sauerbraten is the spice vinegar marinade which tenderizes the venison.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 483g | |
| Recipe makes 2 servings | |
| Calories 415 | |
| Calories from Fat 153 | 37% |
| Total Fat 17.32g | 22% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 4.28g | |
| Cholesterol 0mg | 0% |
| Sodium 7278mg | 303% |
| Potassium 378mg | 11% |
| Total Carbs 55.54g | 15% |
| Dietary Fiber 3.1g | 10% |
| Sugars 25.19g | 17% |
| Protein 3.6g | 6% |
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