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Venison Sauerbraten
Venison Sauerbraten
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Cook Time:
300 minutes
Total Time:
300 minutes
Savory German pot roast: Marinated venison or beef slow-cooked in a rich ginger snap-infused sauce.
Ingredients:
  • 3 to 4 pound venison roast (or beef chuck)
  • 1/4 cup melted butter or extra virgin olive oil
  • 8 gingersnap cookies
  • 3 tablespoons butter
  • 2 tablespoons flour
  • Salt
  • Marinade Ingredients:
  • 1 bottle red wine
  • 1/2 cup red wine vinegar
  • 2 cups water
  • 1 tablespoon black peppercorns
  • 1 tablespoon juniper berries
  • 1 tablespoon mustard seed
  • 6 to 8 cloves
  • 3 to 5 bay leaves
  • 1 tablespoons dried thyme
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 1 medium onion, chopped
Instructions:
  • Prepare the venison marinade by boiling a mixture of wine, vinegar, water, peppercorns, juniper, mustard, cloves, bay leaves, thyme, celery, carrots, and onion. Cool the marinade, then immerse the venison in it and refrigerate for 24 to 120 hours. For best results, marinate for 72 hours. Before cooking, remove the venison from the marinade and season generously with salt. Let it rest for 15-20 minutes.
  • Preheat the oven to 225°F for a perfectly slow-cooked roast, or to 300°F for a quick and tasty option, bearing in mind the meat may not be pink at the higher temperature.
  • Sear the venison in butter or oil (optional): You can choose to sear the venison in butter or oil before simmering. This step is optional and will add depth of flavor to the dish.
  • Prepare and cook the venison: In a Dutch oven or another oven-proof pot, bring the marinade to a boil. Add the venison to the pot and ensure it's covered. Place it in the oven at 275°F and let it cook for approximately 5 hours until the meat is tender and almost falling apart. Rotate the roast hourly if needed to ensure even cooking.
  • Once the roast is tender, carefully take it out of the oven and generously coat it with 1/4 cup of olive oil or melted butter. Set aside the remaining oil or butter for later use, then wrap the roast in foil.
  • Prepare the sauerbraten sauce: 1. Strain the cooking liquid through a fine-meshed sieve into a bowl. 2. Crush 8 gingersnap cookies in a blender until coarse. 3. Melt 3 tablespoons of butter in a medium-sized pot over medium-high heat. 4. Whisk in 2 tablespoons of flour and cook until it turns the color of coffee-and-cream. 5. Gradually whisk in the strained cooking liquid, one cup at a time, until a silky sauce forms. 6. Season with salt to taste. 7. Stir in 4 tablespoons of pulverized gingersnaps until fully incorporated. 8. Adjust the sauce by adding more gingersnaps or a tablespoon of sugar for desired balance of flavors.
  • To enhance, coat each 1/4 inch slice of venison roast in melted butter before serving. Use about 1/2 stick of melted butter for this technique. Serve with ample sauce, braised onions, and a choice of mashed potatoes, egg noodles, or spaetzle. Pair with a hearty red wine or a dark, malty beer.

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