Venison Sauerbraten

Serves: 6
Total Calories: 120


1 venison pot roast (4 lb.) boned and trimmed of fat
3 cups onions sliced
3 cups water
2 cups dry red wine
1 cup cider vinegar
1/3 cup brown sugar
24 cloves whole
6 bay leaves
4 teaspoons salt
1/2 teaspoon black pepper freshly ground
1/4 cup vegetable oil
16 ginger snaps crushed
Hot cooked noodles


Place roast in a glass dish or bowl. Cover with onions, water, wine, vinegar, brown sugar, cloves, bay leaves, salt and pepper. Refrigerate for 24 hours.

Remove meat from marinade and wipe dry. Reserve marinade. In a Dutch oven over medium heat brown meat in oil. Add marinade and bring to a boil. Reduce heat to low cover and simmer for 3 hours or until meat is tender, turning roast from time to time. Cool. Transfer to a glass dish or bowl. Cover and refrigerate for 1 to 2 days to flavor meat.

To serve, reheat meat in sauce. Remove meat and slice set aside. Add gingersnaps to sauce and bring to a boil cook and stir over medium heat until thickened. Return sliced meat to sauce and heat through.

Serve with noodles.

Nutritional Facts:

Serves: 6
Total Calories: 120
Calories from Fat: 80

This Venison Sauerbraten recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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