Venison Sauerbraten – a delicious recipe with venison shoulder, vinegar, bay leaves, peppercorns, cloves, parsley. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Wipe meat with cloth.
2
Place in a small earthenware crock; add vinegar and enough water to cover; add bay leaves, peppercorns, whole cloves and parsley.
3
Cover and place in refrigerator.
4
Leave 3 or 4 days, turning the meat daily.
5
Drain off liquid, reserving it for the sauce.
6
Rub meat on all sides with seasoned flour. Brown it thoroughly in butter.
7
Add onions, carrots and 2 cups of the spiced liquid.
8
Cover and simmer gently about 2 hours or until meat is tender.
9
Remove meat to a hot platter.
10
Add gingersnaps, rolled into fine crumbs, and sugar to the gravy; cook for about 10 minutes.
11
Add salt, if desired.
12
Pour sauce over meat.
13
Great with potato dumplings.
303
kcal
Calories
12
g
Fat
41
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 3 lb. venison shoulder, 1 pt. vinegar, 3 bay leaves, 12 peppercorns, and more.
Yes, Venison Sauerbraten falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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