How to make it

  • Preheat oven to 325 degrees F.
  • Cut the venison into slices about 2 inches wide, 4 inches long and 1/2 inch thick.
  • Dry the meat on paper towels.
  • Melt a thin layer of fat in a skillet until it is almost smoking hot.
  • Brown the meat a few pieceds at a time quickly and then set aside.
  • Reduce heat and add onions. Add more fat if necessary and very lightly brown the onions for about 10 minutes.
  • Take off the heat and season with salt and pepper.
  • Add garlic.
  • In an oven proof casserole, arrange 1/2 of the meat slices. Spread half of the onions over the meat. Repeat with the rest of the meat and onions.
  • Heat the stock in the pan in which you browned the meat, scraping up all the little brown bits.
  • Pour this over the meat and onions.
  • Add enough beer to just barely cover the meat and onion mix.
  • Stir in the brown sugar.
  • Bury the bouquet garni in the venison slices.
  • Bring the casserole to a simmer on the range top. Cover the casserole and place in the oven.
  • Smmer the braise for 2 & 1/2 hours. This may require adjusting the heat of the oven. At the end of the cooking period, the venison should be fork tender.
  • Remove from oven, remove the bouquet garni.
  • Pour the cooked liquid into a sauce pan and defat it.
  • Whisk the flour and vinegar mix into the liquid and simmer for 3 to 4 minutes, until the sauce thickens. There should be about 2 cups of sauce.
  • Taste for seasoning and correct at this point.
  • Pour sauce over meat and simmer for five minutes.
  • Serve the meat in the center of a large, heated platte, surrounded with new potatoes or spatzle. Pour the sauce over the meat.

Reviews & Comments 3

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  • adam86 9 years ago
    Was this review helpful? Yes Flag
  • bondc 9 years ago
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    " It was excellent "
    anniemay ate it and said...
    God bless the germans. Thanks for the post.
    Was this review helpful? Yes Flag

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