MSU Extension White-Tailed Deer Management

Venison Sauerbraten

October 1, 2017

Michigan Venison: How to field dress, butcher, prepare/cook/preserve

• Share
• Tweet
• Save
• Share
• Print
• Email

Ingredients

• 2 pounds venison chuck (round or rump roast)
• 12 peppercorns (divided)
• 10 whole cloves (divided)
• 6 bay leaves (divided)
• 1 1/2 cups vinegar (divided)
• Water to cover
• 3 Tbsp. fat
• 6 carrots
• 6 onions
• 1 cup celery (diced)
• 1 Tbsp. sugar
• 10 gingersnaps (crushed)

Instructions

Trim all visible fat from venison. Place venison in glass dish with cover. Add 6 peppercorns, 5 cloves and 3 bay leaves to 1 cup vinegar and pour over meat. Add enough water to cover meat. Cover dish and refrigerate. Allow to stand for up to 3 days. Remove meat from marinade and discard marinade. Heat fat in heavy frying pan. Brown meat on both sides. Add vegetables and 1/2 cup vinegar, 2 cups water, 6 peppercorns, 5 cloves and 3 bay leaves. Simmer until meat and vegetables are tender — approximately 1 1/2 hours and minimum of 165 degrees F. Remove meat and vegetables from pan. Add sugar and gingersnaps to remaining liquid to make gravy. Serve meat and vegetables with gravy. 

(NOTE: For a less spicy flavor, substitute beef consommé for spiced vinegar when cooking meat. Larger amounts of venison may be prepared this way if your family likes sauerbraten.)