German Braised Venison Recipe

How to make it

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• 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.