Venison Sauerbraten

1. 1

   Cover meat with vinegar, water, onions, bay leaves, cloves, salt, pepper and sugar.

2. 2

   Let stand in refrigerator for 24 hours. Remove from marinade and wipe dry.

3. 3

   Brown meat in hot fat.

4. 4

   Place meat on rack in heavy 4-quart skillet or Dutch oven.

5. 5

   Strain marinade and add 3 cups to pan.

6. 6

   Cover.

7. 7

   Simmer slowly 2 1/2 hours.

8. 8

   Thicken gravy with crumbled gingersnaps.

* Per serving · 4 servings · Values may vary.

No additional tips available.