Serves: 6
Total Calories: 120
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.
This Venison Sauerbraten recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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