Just got done with dinner and would be a louse if I didn' t share this. I tried different recipies with beef and venison and then concocted my own.
Saurbratten My Way
Start 2 days in advance....
1 2-2 ½ pound Venison Roast, I used the eye of the back leg minus 2 steaks.[( of course I had to have lunch that day.)
Marinade:
1 cup Merlot wine , 1 cup red wine vinegar, ¼ cup pickeling spices (tied in cheese cloth),a few dashes of salt and pepper ,1 carrot ,1 celery stalk ,1 small onion,(chopped) All simmered and cooled and poured over meat. Refrigerate for 2 days, Turning every 12 hrs.
Then drain (saving marinade), and pat dry, Simmer marinade and strain. Brown meat in 2 tbs olive oil , add marinade and 1 can chicken broth, and 1 small chopped onion.Simmer on top of stove 3 hrs. Remove meat, and make gravy,
Gravy:
To the broth and marinade Add 7 ginger snaps (cookies),1 tbs sugar, 1 Tbs flour mixed with 3 ozs cold water, and 1 teaspoon gravy master. ( a browning and flavoring sauce) Mix with a hand blender,Makes about 2 cups. Heat till bubbly and serve with,Garlic Mashed Potatoes, Red cabbage and apples, and pumpernickel bread.
Saurbratten
