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Author Topic: Venison Sauerbraten  (Read 2038 times)

Offline OnHoPr

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Venison Sauerbraten
« on: September 19, 2013, 12:38:31 PM »
Try out this mouthwatering venison recipe. I find it best used with the separate hamstring muscle in the deer’s back quarter which can be quite lean and on the tougher side of the cuts of venison.


 
Here is the ham hamstring muscle. The shorter round muscle in the ham.


 
First brown the meat on all sides in a heavy pot with bacon drippings or the sort. Then add water to almost cover. Add beef bouillon or a beef soup starter style of bouillon, (I like Orrington’s), add a bay leaf and a couple of cloves of garlic then simmer for about three hours covered. Take meat out of the pan and place on a platter. Reduce the stock so that there is about a 1” to 1 ½” in the pan while the meat cools. Slice the meat in about 3/8” slices and return to the pan. Add a touch of thyme, couple more cloves of garlic, a bit of pepper, and a bit of Kitchen Banquet. Add 1 or 2 onions sliced ¼” to 3/8” thick and cut in half depending on the size. Here is the tricky part so to speak, add about a ¼ cup of brown sugar and 3 tablespoons of vinegar. Red wine or apple cider to my palate is preferred but white or balsamic could be applied as well. Then simmer for another hour, during this time is when you should be taste testing the actual sweet and sour effects of the dish for your own palate to fine tune the effects of the brown sugar and vinegar. Just like with salsa & chips one palate may like their salsa mild, another medium, and yet another hot.
Home canned corn was one of the sides in this meal but broccoli or Brussels sprouts with a sharp cheddar cheese sauce would have made it more colorful and maybe tastier. The other side was nuked red potatoes and then sautéed in butter and chives. One of my favorites though is stiff mashed/whipped potatoes with minced onions and chives then rolled in butter and corn meal then baked for about 25 minutes at 350*. When in harvest season candied squash rings are added to tantalize the palate even further. Baked apples with brown sugar, cinnamon, nutmeg, and a touch of lemon juice with toasted buttered oats on top for the desert can accompany the meal.

Hey, maybe one of these years I'll learn how to take a pic.  :dunno: :cue: :EAT:
« Last Edit: September 19, 2013, 01:41:05 PM by OnHoPr »

 


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