Venison or other game are often prepared as sauerbraten as the spices and. In a small bowl, combine water, vinegar, wine, sugar, cloves, salt, and bay leaves.
often made with beef, although you could also make it with a lamb roast, pork, or even venison. Sauerbraten: A very German dish is the Sauerbraten, pickled beef in wine. Adjust the seasoning with salt and pepper then spoon the sauce over the sauerbraten and serve. The name sauerbraten translates to sour roasted meat. Add the brown sugar and gingersnaps and whisk for a couple of minutes until very smooth. Bring to a simmer and reduce the sauce down to about three or four cups. While not technically a chop, 1-inch (4-cm) thick venison osso bucco cut from the hind shanks makes an economical substitute to the more expensive loin chops. Once it’s cooked, gently remove the roasts with a large slotted spoon to a serving platter and place the pot back on the burner over medium-high heat.Braise the roast for 3 to 5 hours or until it’s very tender. Roast covered, in oven for 20 minutes per pound or until inserted thermometer reaches 165F. Insert cloves every square inch of the meat. mustard seed, 12 whole cloves) Place meat in large crockery or stainless steel bowl. Bring to a simmer, cover, and place in the oven. Place meat in medium size roasting pan with drip tray and insert a meat thermometer. 3-4 cups boiling water 3 thinly sliced onions 3 Tablespoons salt 2 Tablespoons sugar 2 heaping tablespoons pickling spices (optional substitute: 1/2 tsp. Once the meat is browned, pour the marinade through a fine strainer into the pot. In a large, heavy-bottomed pot over high heat, heat the lard or oil and brown the roasts on all sides. 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. After three days, remove the roast from the marinade and dry well, reserving the marinade for later.Submerge the meat in the cold marinade and refrigerate for three days. Stir to dissolve the salt, then remove from the heat and cool. Three days before making the sauerbraten, bring the vinegar, red wine, juniper, cloves, bay leaves, salt, pepper, onion, and two cups of water to a boil in a pot. In a crock pot or large bowl, combine water, vinegar, sugar, salt, ginger, cloves, bay leaves, peppercorns, sliced onions, and lemons.
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