DeerWhisperer

I wanna try useing venison instead of beef. Anyone got any recipes? Been along time since i had it, and don't know how to make it.

DeerWhisperer

bump!

kevin1

Have you tried simple substitution? Never heard of "sour beef", could you post the beef version?

DeerWhisperer

After bumping this post i decided to do a google search.I found a few but gonna try this 1 next week. Don't know if it's the way my grandmother made it, but oh-well, it sounds good to me. Gonna substitute beef with Venison. It says 3 hours cooking time, i know it was an all day event when my grandmother cooked it.



SOUR BEEF AND DUMPLINGS




2 c. wine or cider vinegar
2 c. water
1 tsp. salt
1/4 tsp. black pepper
1 med. onion, chopped or 3 tbsp. chopped instant onion
2 tbsp. pickling spice, tied in bag
5 lb. chuck roast
2 tsp. celery flakes
1/2 c. sugar
18 dark old-fashioned gingersnaps[/align]
Combine vinegar, water, salt, pepper, onions, celery flakes and pickling spice (put spices in small bag) to make marinade. Place meat in this mixture, making sure it is covered with liquid. Cover. Let stand 2 hours or overnight.
Add sugar. Place over heat and simmer 3 hours or until tender. Remove meat to platter. Keep hot. Strain liquid to remove spices. Return liquid to cooking pan. Stir in gingersnap crumbs to thicken gravy and simmer 20 minutes. Serve with potato dumplings.
[/align]
POTATO DUMPLINGS:[/align]
2 c. (3 med.) riced or mashed potatoes
1 egg, beaten
3/4 tsp. salt
1/4 tsp. white pepper
Flour
Herb croutons or cut-up bread in sm. pieces
3 onions, sauteed in butter[/align]
Cook potatoes, drain and rice or mash potatoes. Add egg, salt, pepper, mixing well. Put aside. Saute onions. Add croutons or bread pieces. Mix potatoes and add flour, just enough to hold shape. Form small ball and poke a hole in each dumpling and put small amount of onion and bread in center, then close. Drop in hot water. Dumplings are done when they come to top. Should serve 6.[/align]

jerseyhunter

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

Big Guy01

yup sauerbratten

Big Guy01

My sauerbratten is the same as Jersey Hunter but Here is my dumpling recipe


Potato Dumplings


6- potatoes (medium)
3/4C flour
1/2Tsp nutmeg
2- eggs
1/2-1C bread crumbs
2tsp salt
1) Boil potatoes, peel, rice, spread on dry towel, & cool
2) In a large bowl, sprinkle potatoes with salt & nutmeg, mix well
3) Make a hollow in potatoes and add in eggs, bread crumbs and sift in flour, mix thoroughly
4) Knead mix on breadboard till you can make fairly dry balls 2-3" in diameter
5) Drop balls into salted boiling water and cook till they come to surface, continue to cook for 3 min, check one they should still be dry inside. Over cook and they fall apart.
Goes great with Sauerbraten, red cabbage and gravy. Leftovers can be sliced and fried in butter for breakfast[/b]

jerseyhunter

I agree 100%

DeerWhisperer

Yes, i knew it was also called saurbratten but we always called it sour beef and dumplings. Did not think to post other name.

jerseyhunter

Here's a bread dumplingrecipe postedfrom another site.


4 leftover rolls or biscuits, or an equivilant amount of stale bread

1 small onion or 1/2 a medium onion, finely chopped

1 Egg

1/2 cup of milk

Parsley and /or marjoram

Saute the onions in a bit of butter and add the herbs. Break up the biscuits, rolls or bread in a mixing bowl. Add the onions and slightly beaten egg. Add the milk a bit at a time to moisten but not soak the bread. If you go too far, you can add a bit of flour to tighten it up. Let sit for about an hour.

Form into balls with wet hands, about the size of a tennis ball (actually a bit smaller). Drop into gently boiling water. Cook 10-15 minutes until the inside is well done. Serve with the sauerbraten gravy.