Venison Sauerbraten HT MC
German 180mins plus marinating
Serves 4 Hot Game Main Course
1kg/2lb Venison Chuck Steak (in one piece)
2 Onions, sliced
2 Bay Leaves
10 Juniper Berries
4 Whole Cloves
240ml/8fl.oz. Boiling Water
10 Gingernut Biscuits, crushed
2 teasp Sugar
Place the venison in a large mixing bowl
together with the onions, bay
and refrigerate, turning venison twice a day for at least 2 days. Never pierce
the meat when turning.
Remove the venison from the bowl and reserve the marinade.
Heat the oil in a large saucepan.
Add the venison and brown on all sides.
Add the marinade , bring to the boil then reduce the heat, cover and simmer for 3
to 3-1/2 hrs until tender.
also be cooked in a slow cooker or crockpot on high for 8 hours.
Remove the venison and onions from the pan and keep warm.
Strain the cooking liquor into a measuring jug and make up to 600ml/1pt with
Pour the liquid into a saucepan, bring to the boil, reduce the heat, cover and
simmer for 10 minutes.
Stir in the crushed ginger nuts and
sugar then cover and simmer for a further 3 minutes.
To serve - slice
the venison and place on a warmed serving platter. Garnish with the onions and
drizzle a little of the gravy over the top. Serve the remaining gravy
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