Venison Sauerbraten


Venison Sauerbraten:

Marinate a venison roast in a covered bowl 4 to 5 days in the refrigerator in the following mixture:

50/50 mix of white vinegar and water
1 Table spoon of dried minced onion
2 Table spoons of dried pickling spice

Turn roast daily.

Discard mixture and rinse roast under cold water

Brown roast in a pot using a little olive oil or butter

Add 1 cup of a quality dry red wine (Merlot, Cabernet or Burgundy) and 1 cup water

Cover and simmer on low heat until tender (approximately 2 hours depending on the size)

Remove roast from  pot and let rest

Mix 2 Table spoons corn starch and water and stir into simmering liquid until slightly thickened.

Serve with egg noodles, spatzle or dumplings. A good German beer (Spaten) with sweet and sour red cabbage makes an excellent choice for a drink and a side dish.

 


Spatzle:

4 cups all purpose flour

3 eggs

1 table spoon salt

1 cup water (approximate)

Using a mixer with dough hooks combine all ingredients adding water a little at a time. Mixture should be firm and not stick to side of mixing bowl when done. Adjust flour/water until proper consistency is achieved. Squeeze dough through ricer into salted boiling water. Spatzle is cooked when it floats (may need a soberman to do the squeezing). Suggest cooking this amount in two batches. Can be served boiled or refried in butter until crusty golden brown.

Gut Essen!

Helga Mazzei