Game Sauerbraten
A gem of a recipe! the first time that i made this, i used venison roast. my sweetie and i were astounded by the flavor, tenderness. if you don't care for venison, this is a recipe to try. yes, i know that it is labor intensive, but well worth the effort. do not fail to make the gingersnap gravy. homemade spaetzel is the perfect accompanying dish.
Steps
Place all marinade ingredients in a large container and stir well.
Remove all fat and silver skin from game meat.
Pierce meat randomly.
Place meat in a large , sealable plastic bag to marinade , making sure meat is completely covered with liquid.
Refrigerate for 72 hours.
Remove meat , wipe dry with towel and brown in hot oil in a frying pan or skillet.
Remove to a large pot.
Place marinade in with the meat.
Cover , bring to a boil , and simmer for 2-1 / 2 hours , or until meat is tender.
When meat is done , transfer to dry pan.
Cover with a damp cloth and keep warm.
Remove bay leaves.
Puree liquid and vegetables in a blender.
Place in a heavy pot , which crushed gingersnap cookies in liquid , stirring until smooth.
Add raisins.
Simmer 5 minutes.
Hold for service.
Cut meat across the grain and serve with a 2 oz ladle of sauce per person.
Ingredients
beef stock, red wine vinegar, burgundy wine, onion, carrot, celery, brown sugar, beef base, juniper berries, salt, bay leaves, black peppercorns, whole cloves, roast, vegetable oil, gingersnap cookie, raisins