Venison Sauerbraten

Recipe: Venison Sauerbraten


  • 3-4 lb venison chuck roast
  • 2 Sliced onions
  • 2 Bay leaves
  • 12 Peppercorns
  • 12 Juniper berries (if desired)
  • 6 Whole cloves
  • 1 1/2 c Red wine vinegar
  • 1 c Boiling water
  • 2 ts Salt
  • 2 tb Shortening
  • 12 Gingersnaps, crushed (3/4c)
  • 2 ts Sugar


  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. Cover tightly and refrigerate, turning venison twice a day for at least 3 days. Never pierce the meat when turning. Remove venison from marinade and reserve the marinade. Cook venison in the shortening in a heavy skillet until brown on all sides.
  3. Add the marinade mixture. Heat to boiling; reduce heat. Cover and simmer until venison is tender, 3 to 3 1/2 hrs. (Crockpot on high all day…. works) Remove venison and onions from skillet and keep warm. Strain and measure liquid in skillet.
  4. Add enough water to liquid to measure 2 1/2 cups. Pour liquid into skillet. Cover and simmer 10 minutes. Stir gingersnaps and sugar into liquid. Cover and simmer 3 minutes. Serve venison with onions and gravy. Baked potatoes and Citrus salad are serve withs..

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)