Recipe

German Braised Venison Recipe

Add Step-by-Step Photos	Smurfetta / All my dishes 1 year, 10 months ago Fear not, this dish is NOT gamey as some think. Serve with new potatoes or spatzle, a green salad, and don't forget the beer. Prep:20m Cook:150m Servings:6	Smurfetta
	satisfying

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Ingredients

3 pounds of venison rump roast

3 Tbsp rendered pork fat, chicken fat, or olive oil

6 cloves garlic, mashed

6 cups of thinly sliced onions (about 1½ pounds)

2 to 3 cups of a German Pilsner type beer

2 Tbsp light brown sugar

Bouquet garni made of 6 parsley sprigs, 2 bay leaves, several fresh sprigs of thyme all tied up with a string

1½ Tbsp of cornstarch blended in 2 Tbsp red wine vinegar

1 cup beef broth

Salt and pepper

Directions

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.

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