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| NOVEMBER 20 |
| :: Germany travel » Germany Recipes » Venison Sauerbraten |
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 Venison SauerbratenIngredients:
1. Place the venison in a large mixing bowl together with the onions, bay leaves, tightly and refrigerate, turning venison twice a day for at least 2 days. Never pierce the meat when turning. 2. Remove the venison from the bowl and reserve the marinade. 3. Heat the oil in a large saucepan. Add the venison and brown on all sides. 4. Add the marinade , bring to the boil then reduce the heat, cover and simmer for 3 to 3-1/2 hrs until tender. Can also be cooked in a slow cooker or crockpot on high for 8 hours. 5. Remove the venison and onions from the pan and keep warm. 6. Strain the cooking liquor into a measuring jug and make up to 600ml/1pt with extra water. 7. Pour the liquid into a saucepan, bring to the boil, reduce the heat, cover and simmer for 10 minutes. 8. Stir in the crushed ginger nuts and sugar then cover and simmer for a further 3 minutes. 9. To serve - slice the venison and place on a warmed serving platter. Garnish with the onions and drizzle a little of the gravy over the top. Serve the remaining gravy separately. Back to: » Germany Recipes |
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