Venison Sauerbraten
Immerse yourself in the rich, tangy flavors of Venison Sauerbraten, a classic German-inspired dish with a rustic twist. This hearty recipe transforms a 3-pound venison roast into a tender, flavor-packed centerpiece, thanks to a 24-48 hour marinade of red wine vinegar, dry red wine, aromatic spices, and fresh vegetables. Slowly simmered to perfection in a Dutch oven, the venison is complemented by a velvety sauce thickened with crushed gingersnap cookies, adding a touch of sweet complexity. Ideal for a comforting dinner, this dish pairs beautifully with traditional sides like Spaetzle, red cabbage, or boiled potatoes. Perfect for game meat enthusiasts, Venison Sauerbraten delivers bold, savory flavors steeped in European culinary tradition, making it a must-try for your next feast.
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Recipe Information
Ingredients
- 3 pounds venison roast
- 1 large onion
- 2 medium carrots
- 2 celery stalks
- 4 garlic cloves
- 2 cups red wine vinegar
- 2 cups dry red wine
- 2 cups beef broth
- 3 bay leaves
- 8 whole cloves
- 10 whole black peppercorns
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 8 gingersnap cookies (crushed)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Place the venison roast in a large, non-reactive bowl or container.
Peel and slice the onion, carrots, and celery into large chunks and add them to the bowl with the venison.
Add garlic cloves, red wine vinegar, dry red wine, beef broth, bay leaves, whole cloves, and whole black peppercorns to the container. Stir to combine.
Cover the container tightly and refrigerate. Marinate the venison for at least 24 hours and up to 48 hours, turning the roast occasionally to ensure even absorption.
After marination, remove the venison roast and pat it dry with paper towels. Strain the marinade and reserve both the liquid and vegetables.
Preheat a large Dutch oven over medium-high heat. Add vegetable oil and heat until shimmering.
Season the venison with salt and black pepper, then sear it on all sides in the Dutch oven until browned. Remove the venison and set aside.
Add the reserved vegetables to the Dutch oven and sauté for 5-7 minutes until they begin to soften.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour the reserved marinade liquid into the pot, scraping the bottom of the pan to deglaze. Bring the mixture to a simmer.
Return the venison roast to the Dutch oven, cover with a lid, and reduce the heat to low. Simmer for 2.5 to 3 hours, turning the roast occasionally, until the meat is tender and easily sliced.
Remove the venison roast and strain the sauce through a fine-mesh sieve, discarding the vegetables. Return the strained sauce to the pot.
Stir in the crushed gingersnap cookies and sugar. Simmer the sauce for 10 minutes, stirring often, until thickened.
Slice the venison roast and serve with the warm sauce spooned over the top. Pair with traditional sides like red cabbage, Spaetzle, or boiled potatoes.
Nutrition Facts
Calories |
4288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 1524 mg | 508% | |
| Sodium | 5961 mg | 259% | |
| Total Carbohydrate | 274.9 g | 100% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 126.0 g | ||
| Protein | 435.0 g | 870% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 593 mg | 46% | |
| Iron | 59.9 mg | 333% | |
| Potassium | 7490 mg | 159% | |
*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.
