Venison Sauer Braten:
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.
4 cups all purpose flour
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 sober man to do the squeezing). Suggest cooking this amount in two batches. Can be served boiled or refried in butter until crusty golden brown.
Members & Visitors, have a favorite recipe for Venison, bird, etc?
Submit your recipe by email to:
Each month we will select a recipe to share with the world
ALSO we will maintain an archive of previous recipes for members to reference and enjoy.
To be announced at the next member meeting, but you can begin sending in your recipies tody.