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Venison Sauerbraten   HT  MC  German  180mins plus marinating


Serves 4      Hot   Game   Main Course   Germany  Europe



   1kg/2lb Venison Chuck Steak (in one piece)

   2 Onions, sliced

   2 Bay Leaves

   10 Peppercorns

   10 Juniper Berries

   4 Whole Cloves

   240ml/8fl.oz. Boiling Water


   Vegetable oil

   10 Gingernut Biscuits, crushed

   2 teasp Sugar




1. Place the venison in a large mixing  bowl together with  the onions, bay leaves, tightly and refrigerate, turning venison twice a day for at least 2 days. Never pierce the meat when turning.


2. Remove the venison from the bowl and reserve the marinade.


3. Heat the oil in a large saucepan. Add the venison and brown on all sides.


4. Add the marinade , bring to the boil then reduce the heat, cover and simmer for 3 to 3-1/2 hrs until tender. Can also be cooked in a slow cooker or crockpot on high for 8 hours.


5.  Remove the venison and onions from the pan and keep warm.


6. Strain the cooking liquor into a measuring jug and make up to 600ml/1pt with extra water.


7. Pour the liquid into a saucepan, bring to the boil, reduce the heat, cover and simmer for 10 minutes.


8. Stir in the crushed  ginger nuts and sugar then cover and simmer for a further 3 minutes.


9. 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 separately.



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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