![]() Strain the sauce through a fine mesh sieve to remove any lumps. In a crock pot or large bowl, combine water, vinegar, sugar, salt, ginger, cloves, bay leaves, peppercorns, sliced onions, and lemons. Whisk in the gingersnaps and cook until thickened, stirring occasionally. 343 Gravy Dad's Venison, 356 Gravy (for Mom's Spectacular Venison Sauerbraten). Return the liquid to the pan and place over medium-high heat. Sauerbraten is a traditional German Pot Roast using meat ( venison, beef, pork, horse, mutton) that has been marinated in vinegar or wine for a few days before cooking. See Sauces Dumplings, Potato, 9192 Goulash Dad's Venison and Bean. Remove the meat from the vessel and keep warm. If the meat is not completely submerged in the liquid, turn it over once a day.Īfter 3 days of marinating, preheat the oven to 325 degrees F.Īdd the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours. Brown onions, celery and carrot in oil for a few minutes, add other ingredients and simmer for 15 minutes, allow to cool and pour over. When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Add beef, red wine vinegar, beef broth, 1 tablespoon kosher salt, 1 tablespoon black pepper, sugar, cloves and bay leaves to a large ziplock bag. When roast is browned, place the chopped vegetables and gingersnaps around the meat and pour the vinegar mixture over all. Heat a large saute pan over high heat add the meat and brown on all sides, approximately 2 to 3 minutes per side. In a small bowl, combine water, vinegar, wine, sugar, cloves, salt, and bay leaves. Pat the bottom round dry and rub with vegetable oil and salt on all sides. Main ingredients, Meat (usually beef, veal, venison or horse), marinated in wine and/or vinegar, vegetables, and. Remove the venison from the pot and set aside. Throughout Germany and German-speaking regions. When the oil is hot, allow the venison to saute for 5-7 minutes or until the edges start to brown. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Add the olive oil to a large pot or Dutch oven and heat over medium-high heat. In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. ![]()
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