Thicken the marinade with flour (whisking to incorporate) until you reach a desired gravy (your preference how thick or thin you like it). Turn the temperature up until the marinade comes to a soft boil. Once beef is browned, add it to the simmering marinade.Īdd 2-3 tbsp. Place the marinade back into the stockpot and bring to a simmer. Remove the beef from the stockpot and brown on all sides. Heat a skillet (cast iron preferred) to medium-high heat with 1 tbsp. canola oil. Strain contents of the stockpot, being sure to save the liquid in a bowl (or another stockpot)
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Place stockpot in refrigerator for 3 days. Remove stockpot from heat and let it cool to room temperature. water *if water volume changes, the water to vinegar ratio should stay at 1.5/1Ĭombine all ingredients for the marinade in a stockpot and bring to a steady boil for 5 minutes. Yield: 12 servings (enough to feed 8 hungry Kentuckians)Ĥlbs bottom round (beef, elk, or venison)ġ8 oz.
SIMPLY RECIPES VENISON SAUERBRATEN FREE
Since the cooking process (simmering) is set-it-and-forget-it simple, you are free to spend more time visiting with loved ones. My family always enjoys this dish during the holidays it shakes the frost off of our bones and warms our spirits!” - James Barrett Gisela (pronounced geese-el-uh) is my grandmother on my father’s side of my family. Sauerbraten (pronounced sour-brought-in) is a large, heavily marinated beef roast, regarded as the national dish of Germany. The beauty of making sauerbraten at Christmas is that much of the preparation is completed 3 days in advance. Maybe even as hard as pronouncing my favorite Christmas dish: Gisela’s Sauerbraten.
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