Thats a Saurbratten recipe

Here's mine


1 2-2 ½ pound Venison Roast, I used the eye of the back leg minus 2 steaks.

Marinade:
1 cup Merlot wine , 1 cup red wine vinegar, ¼ cup pickeling spices (tied incheese 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 for 2 days
.Then drain and pat dry, Simmer marinade and strain. Brown meat, 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 Juices 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) Makes about 2 cups. Heat till bubbly and serve with,Garlic Mashed Potatoes, Red cabbage and apples, and pumpernickel bread.






German Potato Dumplings

5 cold boiled potatoes
1 ½ cups flour
2 eggs
1 ½ tsp salt
1 slice of bread cubed and fried

Grate potatos,add flour,salt,and eggs.
Knead dough and place 1 bread cube into center of each dumpling

Boil/simmer in salted water about 8 minutes after they float to the top
Serves 6-8