Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Venison Sauerbraten.


    Posts : 897
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Venison Sauerbraten.

    Post  Admin on Thu Mar 14, 2013 7:04 pm

    One to serve your German clients in the Roe Buck season.

    Serves 4 people.


    1kg/2lb Venison Chuck Steak (in one piece)

    2 Onions, sliced

    2 Bay Leaves

    10 Peppercorns

    10 Juniper Berries

    4 Whole Cloves

    240ml/8fl.oz. Boiling Water


    Vegetable oil

    10 Gingernut Biscuits, crushed

    2 teasp Sugar


    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.

      Current date/time is Sun Jul 22, 2018 1:42 pm