Cooking With Game

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    Venison Sauerbraten.

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    Venison Sauerbraten.

    Post  Admin on Thu Mar 14, 2013 1:04 pm

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


    Serves 4 people.


    Ingredients:

    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

    Salt

    Vegetable oil

    10 Gingernut Biscuits, crushed

    2 teasp Sugar



    Instructions



    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.







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