Venison Sauerbraten
Sauerbraten, a German variation of pot roast, is a roast marinated for several days in a wine and vinegar base that tenderizes the meat and infuses it with seasoning. Planning ahead is necessary and worth the wait.
Serves: 4
Total Time: 3 ½ hours (plus 3 days marinating time)
3 lb. venison roast
½ c. red wine vinegar
½ c. dry red wine
¾ c. water
1 bay leaf
5 whole black peppercorns
3 whole cloves
1 Tbsp. salt
1 onion, coarsely chopped
1 large carrot, chopped
1 2” sprig fresh rosemary
2 Tbsp. vegetable oil or bacon fat
3 Tbsp. butter
6-8 Tbsp. finely crushed gingersnaps
Salt and pepper, to taste
In a medium saucepan combine the vinegar, wine, water, seasonings, and onion and heat to boiling. Remove from heat and cool completely. Combine marinade and meat in a resealable plastic bag and refrigerate for 3 days, turning occasionally. Remove meat from marinade, reserving marinade. Pat meat dry with paper towels. Heat vegetable oil in a deep-sided skillet over medium-high heat and brown meat on all sides. Add reserved marinade and vegetables, bring to a simmer, reduce heat, cover and cook 2 – 2 ½ hours or until fork-tender, turning occasionally. (Alternately, after browning, put meat and marinade in a covered Dutch oven in a 350° oven for 2-3 hours.)
Remove meat and cover with foil to keep warm. Strain and reserve cooking liquid; discard the vegetables. Measure cooking liquid (there should be about 2 cups. If not, add enough beef broth to make 2 cups.) In a small saucepan, melt the butter over medium heat, whisk in ¼ c. crushed gingersnaps to make a roux, and cook 2-3 minutes until smooth and bubbling. Slowly whisk in the cooking liquid and simmer until smooth and thickened, stirring constantly. Taste and adjust seasonings. (The balance of sweet and sour is a matter of preference - adjust the flavor according to your taste. If the flavor is too strong, dilute it with a little water or beef broth.) If a thicker gravy is desired, add crushed gingersnaps a tablespoon at a time until desired thickness is achieved.
Serve with browned spaetzle or wide egg noodles and Sweet and Sour Beets.
Sauerbraten is the national dish of Germany and can be found on almost every German menu. The many regions of Germany have their own variations, much like different parts of the US have their own versions of chili, pot roast, and more. Venison lends itself well to the bold flavors and is a popular choice along with beef (and occasionally lamb, mutton, pork and in some regions horse meat). Sauerbraten tastes better the second day, and the same goes for the traditional side dishes – spaetzle and beets can both be made a day ahead. Sweet and Sour Beets are a nice stand-in for traditional braised red cabbage. The flavors are similar, and beets may appeal to diners who won’t eat cabbage. Bring Oktoberfest to your dinner table with this traditional meal and raise a glass of beer to fall!