Venison Sauerbraten: a roast marinaded in vinegar, mustard seeds, clove, allspice, juniper, pepper, bay leaf for 3 days. Then braised in the marinade with added stock for 3 hours. Then cook down the liquid to make a sauce. Served with some carrots and Spaetzle. Not visually as appealing as some of the others I cooked this week, but the flavors were great.
