Venison sauerbraten

[44man]

Another thing that gets boring is a roast so try this.
Use about a 3# roast and put it in a crock or plastic container, NOT METAL.
Use a ratio of 1 cup water to 1-1/2 cups cider vinegar.
1 tsp salt
1 tsp black peppercorns
1/2 cup sugar for each cup of brine
6 bay leaves
1 tsp mustard seed
6 whole cloves
1 tsp ginger
1/4 tsp mace if you like it
1 tsp celery seeds
2 cloves garlic
1 tsp pickling spices
2 small hot chili peppers if you like
Place in the fridge for at least 5 days, turning the meat every day if not covered all the way. You can soak for up to several weeks.
When ready to roast, wash off the seasonings and dry the meat.
Roast at 300 to 350*. It takes less time then a fresh roast so keep track.
Strain the brine and thicken for gravy.
The deer is going FAST this year, I might have to put up 3 next season. :bigsmyl2:

[Old Goat Keeper]

Sauerbraten was originally used to store fresh meat in Germany many years ago. The vinegar and salt sort of preserved the meat. Traditionally they used crushed ginger snap cookies to thicken the gravy.

Tom who never seems to have enough venison in the freezer either

[BABore]

I add the crushed ginger snaps and a touch of ketchup to the strained and defatted drippings to form the gravy base. After thickening with starch I add a big dollop of sour cream when the heat goes off. Goes perfect over spatzel with a side of red cabbage.