Game Sauerbraten
Transform your dinner table into a feast of old-world flavors with Game Sauerbraten, a traditional German-style pot roast made with tender venison or wild game. This hearty recipe showcases a perfect balance of tangy and savory, with the meat slow-marinated in a spiced mixture of red wine vinegar, dry red wine, juniper berries, and cloves for up to 48 hours. The rich, velvety sauce—sweetened with crushed gingersnap cookies and a touch of sugar—pairs beautifully with the melt-in-your-mouth roast, offering a unique depth of flavor. Ideal for special occasions or when you're craving a rustic culinary adventure, this Sauerbraten is best served alongside buttery spaetzle, creamy mashed potatoes, or roasted vegetables for a complete and satisfying meal. Whether you’re new to cooking wild game or an experienced pro, this dish is a flavorful showstopper that brings heritage and comfort to the table.
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Recipe Information
Ingredients
- 3 lb venison or other wild game roast
- 2 cups red wine vinegar
- 1 cup dry red wine
- 1 cup water
- 1 yellow onion, sliced
- 1 carrot, sliced
- 1 celery stalk, sliced
- 6 juniper berries, crushed
- 4 whole cloves
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp salt
- 2 tbsp vegetable oil or lard
- 2 tbsp all-purpose flour
- 2 tbsp granulated sugar
- 6 gingersnap cookies, crushed
Instructions
In a large glass or ceramic bowl, combine the red wine vinegar, red wine, water, onion, carrot, celery, juniper berries, cloves, bay leaves, black peppercorns, and salt to prepare the marinade.
Place the venison roast into the marinade, ensuring it is completely submerged. Cover the bowl and refrigerate for at least 24 hours, preferably 48 hours, turning the roast occasionally.
Remove the venison from the marinade and pat it dry with paper towels. Strain the marinade and set aside the liquid, discarding the solids.
In a large Dutch oven or heavy pot, heat the vegetable oil or lard over medium-high heat. Sear the venison on all sides until browned, about 4–5 minutes per side.
Remove the venison from the pot and set aside. Lower the heat to medium and stir in the flour, cooking for 1–2 minutes until light brown.
Gradually add the reserved marinade liquid to the pot, whisking constantly to avoid lumps. Bring to a simmer.
Return the venison to the pot, cover, and cook on low heat for 2.5 to 3 hours, or until the meat is fork-tender.
Once the venison is cooked, remove it from the pot and keep it warm. Stir the sugar and crushed gingersnap cookies into the sauce and simmer until thickened, about 10 minutes.
Taste the sauce and adjust seasoning if necessary. Slice the venison and serve with the sauce drizzled over the top.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 569 mg | 25% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 17.2 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1058 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
