Venison Sauerbraten or beef
From rescue_ranger 15 years ago
- 90 minutes to make
- Serves 8
Zesty and tangy and full of flavor, you will fall in love with this upon first bite
Ingredients
- 2 1/4 pounds of venison roast or beef shopping list
- 10 Oz of red wine vinegar or a mixture {50:50} red wine and red wine vinegar shopping list
- 2 bay leaves shopping list
- 2 tbsp whole black pepper corns shopping list
- 2 big onions shopping list
- 2 big carrot shopping list
- 1 pound of potatoes shopping list
- 10 Oz beef bouillon shopping list
- 4 tbsp sour cream shopping list
- salt, pepper to taste shopping list
- oil shopping list
How to make it
- 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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" It was excellent "