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Venison sauerbraten
Venison sauerbraten













venison sauerbraten venison sauerbraten

Also, more importantly remember to turn the beef twice every day. With that done, refrigerate it for a period of 2 to 3 days. Then cover the open opening of the bowl tightly enough using a plastic wrap or a foil. In case that does not happen add more of the wine. Check the level of the marinade it should reach about half way the length of the beef. Next, place the beef inside the bowl and pour the marinade into it. Ideally the bowl should be made of glass or ceramic as they are non-reactive, also it should be large enough to facilitate the pouring of marinade. Now, take a completely separate bowl of large dimensions. When that happens remove the sauce pan from the heat and allow it to cool down at room temperature. Then on high heat let the mixture come to boil. Next, take a large sized sauce pan with a capacity of approximately 2 to 3 quarts and add all the mixture of ingredients in it along with water. In this bowl you will be required to gently add all the ingredients mentioned above in the margination section except the roasted beef. Juniper berries: 1 tablespoons coarsely crushedįirstly you will need a large sized bowl for the margination purpose.Black peppercorns: 1 tablespoons coarsely crushed.This recipe will require a combined preparation and cooking time of 3 hours and 30 minutes and can easily serve 6 individuals. The following is the authentic recipe of Sauerbraten involving all the classical ingredients and preparation methods. Generally, either red wine, vinegar or a combination of both is used as the marinades base. Furthermore, these variations occur mainly in terms of the ingredients used for the marinade which requires the meat to be cut and then immersed in liquids for several days. Sauerbraten also can be found in a number of variations across the region. Among the claims and beliefs Charlemagne invented the dish sometime around the 9 th century AD. It was he who sent amphoras filled with beef marinated in wine across the Alps to the new Roman colony of Cologne. Popularly: Rotkohl or the red cabbage, Knödel or Kartoffelklöße or potato dumplings, Spätzle which is an egg and flour noodle, and boiled potatoes are served along with the Sauerbraten.ĭocuments have shown that Julius Caesar was the inspiration behind the Sauerbraten. The many regions of Germany have their own variations of Sauerbraten but essentially it remains the same. The Sauerbraten is also termed as the national dish of Germany and can be found in almost every German menu. Mort often the Sauerbraten is made using beef but the other more popular versions include venison, lamb, mutton, pork and in some traditions horse meat as well. ( She stresses gently, or you ruin them )Ĭover and boil ten minutes, serve ASAP with Saurbrauten and gravy.Sauerbraten is a German pot roast dish which can be prepared using a variety of meats. Roll them gently in flour and drop them carefully into boiling salted water. Mold the mixture into "golf balls", moms words. ( If you find the mixture too stiff, add another egg ) Mix the egg, milk, and breadcrumbs, then add the potatos and salt. Peel cool taters and RICE them, not mash, RICE.

Venison sauerbraten skin#

Just before serving add the Allspice, ginger, and raisins.īoil the taters skin on and let them cool Thicken with the flour to make a smooth gravy( Watch the heat, or you will ruin it at this step) Remove the meat, and strain the liquid, return the strained liquid to the pot. Reduce the heat, cover tightly ans let simmer for 4 hours. Now pour the brining mixture back over the meat in the same pot you seared it in. Dredge the meat with the flour and sear it off on all sides in the hot lard. When ready to cook, first melt the lard in a heavy cast iron pot over high heat. Open it once a day and flip the meat over. 1 hour )Ĭover tightly and refrigerate for at least FOUR DAYS. You can also use half vinegar and half dry red wine for that step. Heat the vinegar, water, onion, bay leaf, peppercorns, sugar, and cloves together, but DO NOT BOIL ! She said if it boils, throw it out and start over ! Rub the meat with salt and pepper, put in a large bowl OK, here you go! This will be a long post, and she even gave me the instructions for the dumplings! ( She said they are not easy to get right, so you may mess them up a time or two!Ģ tablespoons LARD ( Mom says do not substitute, use LARD )ġ teaspoon whole peppercorns ( red,white,black mix)















Venison sauerbraten