Recipe

Venison Sauerbraten Or Beef Recipe

	Rescue_ranger / All my dishes 1 year, 1 month ago Zesty and tangy and full of flavor, you will fall in love with this upon first bite Prep:430m Cook:90m Servings:8	Rescue_rang
	venison beef

Does this look good? Yeah! / Nope

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Ingredients

2 1/4 pounds of Venison roast or beef

10 Oz of red wine vinegar or a mixture {50:50} red wine and red wine vinegar

2 bay leaves

2 tbsp whole black pepper corns

2 big onions

2 big carrot

1 pound of potatoes

10 Oz beef bouillon

4 tbsp sour cream

salt, pepper to taste

Oil

Directions

1) Place meat in a deep Tupperware container with a tight fitting lid, fill with vinegar (or mixture) until fully covered.

2) Add bay leafs and pepper corns and place the sealed container in the refrigerator, refrigerate for 2-3 days turning the meat around a few times to evenly marinate.

3) Remove the meat from the marinade and pat dry.

4) Season the meat with course ground pepper on all sides.

5) Cut the onions in half and slice thin, grate the carrots and potatoes coarsely.

6) Heat the cooking oil and brown the meat, turning it until browned on all sides.

7) Add the onions and sauté until golden brown.

8) Salt the meat and add the grated potatoes and carrots, bouillon and, optionally some more red wine (esp. if you used only vinegar before).

9) Add 1 cup of the marinade (without leaves and pepper) and simmer for at least 1 1/2 hours on low heat in a covered Dutch oven, turning only once.

10) Remove the meat from the pot and keep warm. Puree the sauce, and reduce a little (I usually reduce by a 1/4.

11) Add the sour cream and whisk to blend salt and pepper to your taste.

12) Slice the meat and serve with sauce, serve with potato dumplings and steamed vegetables.

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