Pawpaws Deer Sauerbraten

Pawpaws Deer Sauerbraten Ingredients

3 1/2 lb Venison chuck roast	1 1/2 c Red wine vinegar
2 lg Onion; sliced	1 c Boiling water
1 Whole bay leaves	2 ts Salt
12 Whole peppercorns	2 tb Shortening
12 Whole juniper berries (if	12 Whole gingersnaps (3/4 cup);
6 Whole cloves	2 ts Sugar

Instructions for Pawpaws Deer Sauerbraten

Place venison roast in a glass or earthenware bowl or baking dish, with onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water and salt. Cover tightly and refrigerate, turning venison twice a day at least 3 days. Never pierce when turning. Remove venison from marinade. Reserve marinade. Cook venison in shortening in heavy skillet until brown on all sides. Add the marinade mixture. Heat to boiling, reduce heat. Cover and simmer until venison is tender 3 to 3 1/2 hours. Remove venison and onions from skillet, keep warm. Strain and measure liquid in skillet. Add enough water to liquid if necessary, 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 and onions with gravy. Everyone who tastes this says it is delicious. Recipe By : PawPaw Posted to bbq-digest V2 #88 Date: Tue, 8 Oct 1996 12:01:55 0000 From: Steve

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bay Leaves	Cloves	Ginger	Onion
Peppercorn	Red wine vinegar	Salt	Shortening
Sugar

Wild Game Corn Onion Wine Ginger Red wine

for flavor and categorization

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