• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Venison Sauerbraten

  • Recipe Submitted by on

Category: Main Dish, Wild Game

 Ingredients List

  • 3-4 lb venison chuck roast
  • 2 Sliced onions
  • 2 Bay leaves
  • 12 Peppercorns
  • 12 Juniper berries (if desired)
  • 6 Whole cloves
  • 1 1/2 c Red wine vinegar
  • 1 c Boiling water
  • 2 ts Salt
  • 2 tb Shortening
  • 12 Gingersnaps, crushed (3/4c)
  • 2 ts Sugar


Place venison roast in a glass or earthenware bowl or baking dish with
onions, bay leaves, peppercorns, berries, cloves, vinegar, boiling water,
and salt. Cover tightly and refrigerate, turning venison twice a day for at
least 3 days. Never pierce the meat when turning.

Remove venison from marinade and reserve the marinade. Cook venison in the
shortening in a heavy skillet until brown on all sides. Add the marinade
mixture. Heat to boiling; reduce heat. Cover and simmer until venison is
tender, 3 to 3 1/2 hrs. (Crockpot on high all day.... works) Remove
venison and onions from skillet and keep warm.

Strain and measure liquid in skillet. Add enough water to liquid to
measure 2 1/2 cups. Pour liquid into skillet. Cover and simmer 10 minutes.
Stir gingersnaps and sugar into liquid. Cover and simmer 3 minutes. Serve
venison with onions and gravy. Baked potatoes and Citrus salad are serve

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