This authentic german sour roast marinates in a flavorful blend of lemon, onion, garlic, juniper berries, cloves, and vinegar for at least 2 days and is . a classic german pot roast: You could also make it with a lamb roast, pork, or even venison.1 venison pot roast (4 lb.) boned and trimmed of fat Place venison roast in a glass or earthenware bowl or baking dish, . Replaced with beef, but lamb, mutton, venison, rabbit, pork can also be used. Let meat stand 48 hours in refrigerator, turning occasionally. 1 venison pot roast (4 lb.) boned and trimmed of fat You could also make it with a lamb roast, pork, or even venison.Īdd vinegar, water, onions, cloves, pepper and salt.
a classic german pot roast: Replaced with beef, but lamb, mutton, venison, rabbit, pork can also be used.Place venison roast in a glass or earthenware bowl or baking dish, . Try this pawpaws deer sauerbraten recipe.īrowse recipes by occasion, ingredients, cuisine, festivals and more. This german sauerbraten recipe makes the most tender roast beef in a. Venison or beef marinated and then braised in a rich sauce that's finished with crushed ginger . You could also make it with a lamb roast, pork, or even venison. Try this pawpaws deer sauerbraten recipe. 1 venison pot roast (4 lb.) boned and trimmed of fat Add vinegar, water, onions, cloves, pepper and salt. Venison Sauerbraten Recipe from This authentic german sour roast marinates in a flavorful blend of lemon, onion, garlic, juniper berries, cloves, and vinegar for at least 2 days and is . Browse recipes by occasion, ingredients, cuisine, festivals and more. Place meat in a large bowl Venison or beef marinated and then braised in a rich sauce that's finished with crushed ginger snaps.
Place meat in a large bowl ġ venison pot roast (4 lb.) boned and trimmed of fat Let meat stand 48 hours in refrigerator, turning occasionally. Venison or beef marinated and then braised in a rich sauce that's finished with crushed ginger snaps.
1 venison pot roast (4 lb.) boned and trimmed of fat Try this pawpaws deer sauerbraten recipe. Now I have not had the stew before but I tasted the vinegar mixture it was a good blend of the cider and red wine and I felt with some time on the shelf with the meat that this would be a great addition to anyone’s pantry.Ībout six days after doing the meat, Ginny opened one of the jars and completed the recipe and said though the vinegar was a bit strong since we didn’t wait very long but the flavor was incredible and the meat was tender and juicy.An Austin Homestead: Elk Stroganoff | Elk recipes, Game from i. Over a Sunday we canned together the meat, vinegar, and spices and processed the meat based on pressure canning processes for beef stew which uses similar carrot and onions. Our collaborative thoughts were not whether the meat could be pressure canned in the vinegar, but whether the flavor would be just as good when final preparation of this stew was put together. One of the recipes that she loves is the german favorite, Sauerbraten. One of my new friends, Ginny, who came into my life through canning and gardening was ready to take on the work of pressure canning meats.
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