Venison Sauerbraten

1. 1

   Place venison roast in a glass or earthenware bowl or baking dish with onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water, and salt.

2. 2

   Cover tightly and refrigerate, turning venison twice a day for at least 3 days.

3. 3

   Never pierce the meat when turning.

4. 4

   Remove venison from marinade and reserve the marinade.

5. 5

   Cook venison in the shortening in a heavy skillet until brown on all sides.

6. 6

   Add the marinade mixture.

7. 7

   Heat to boiling; reduce heat.

8. 8

   Cover and simmer until venison is tender, 3 to 3 1/2 hrs.

9. 9

   (Crockpot on high all day.... works) Remove venison and onions from skillet and keep warm.

10. 10

    Strain and measure liquid in skillet.

11. 11

    Add enough water to liquid to measure 2 1/2 cups.

12. 12

    Pour liquid into skillet.

13. 13

    Cover and simmer 10 minutes.

14. 14

    Stir gingersnaps and sugar into liquid.

15. 15

    Cover and simmer 3 minutes.

16. 16

    Serve venison with onions and gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.