![]() ![]() A pear half with cranberries or apple compote also go well with. Red or Brussels sprouts and homemade potato dumplings taste best with this.Get the seasoned flour ready by adding everything to a plastic bag or pie plate and mix all the dry ingredients together. Tastes wonderfully sweet and sour and melts on the tongue. In a large covered container, place the steaks into buttermilk and Worcestershire sauce then store in the refrigerator overnight or for at least 3 hours. Slice the roast and serve with the sauce.If you like, you can refine the sauce with cream, sour cream or crème fraîche. To sweeten the sauce, I use 1 tablespoon of currant jelly or a dash of port wine. If not, mix some flour with cold water and add. Usually the sauce already has the right consistency. Simmer the sauce with the remaining cranberries for another 15 minutes. Puree the sauce and season with salt and pepper.If the roast is tender, take it out of the pot and keep it warm. 1 hour per kg after pickling, the longer the pickling process, the shorter the roasting time. In between add a little marinade until everything is used up. Deglaze with a good half of the marinade and simmer for about 90 minutes over low heat. If you can`t get a sauce gingerbread, pumpernickel works too. Roughly chop the sauce gingerbread and place around the roast with half of the cranberries. Finely chop the onions and add them, pepper and salt and let them brown nicely. boneless venison roast 2 medium onions, sliced 8 peppercorns 4 whole cloves 2 bay leaves 1 cup red wine. The roast is dabbed dry and seared all over in a casserole. Venison Sauerbraten with Gingersnap Gravy 4 lb.After marinating, the marinade is poured through a sieve, it is used for stewing and preparing the sauce. The vinegar makes the meat tender because it breaks down the meat fibers and sinews, the leg becomes wonderfully tender. Then the roast is left to stand in the refrigerator for at least 48 - 72 hours. It is important to ensure that the roast is completely covered with the marinade this is best done in a freezer bag. After the marinade has cooled down completely, the meat is inserted. This allows the spices to develop better. 3 -4 lbs venison chuck roast 2 sliced onions 2 bay leaves 12 peppercorns 12 juniper berries (optional) 6 whole cloves 1 12 cups red wine vinegar 1 cup. Before pickling, boil the vinegar, wine, spices, onions and soup vegetables.By Hank Shaw Updated Add a Comment Elise Bauer My father has been begging Hank Shaw for a venison recipe for months now, and Hank has delivered. Since vinegar inhibits the growth of bacteria, the meat remains durable. Venison Sauerbraten A classic German pot roast: Venison or beef marinated and then braised in a rich sauce that's finished with crushed ginger snaps. To make the meat so tender and tender, it has to marinate for several days in a marinade made from vinegar, wine, soup greens and spices: The marinade penetrates the raw meat and gives it the sour taste. INSTRUCTIONS Place venison roast in a glass or earthenware bowl or baking dish with onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water, and salt. ![]()
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