Venison Sauerbraten



  • 3 to 3-1/2 pound venison chuck Roast
  • 2 Onions, sliced
  • 2 Bay leaves
  • 12 Peppercorns
  • 12 Juniper berries,
  • if desired 6 Whole cloves
  • 2 teaspoon Salt
  • 1 1/2 cup Red wine vinegar
  • 1 cup Boiling water
  • 2 tablespoons Vegetable oil
  • 12 Gingersnap cookies, crushed  (about 3/4 cup)
  • 2 teaspoon Sugar


Place venison roast in glass baking dish. Add onions, bay leaves, peppercorn, juniper berries, cloves, salt, vinegar and boiling water. Cover a refrigerate at least 3 days, turning venison twice a day with tongs. (Never pierce venison with a fork). Drain venison, reserving marinade. Heat oil in 10-inch skillet. Cook venison on all sides in hot oil until brown. Stir in marinade. Heat to boiling; reduce heat. Cover and simmer 3 to 3-1/2 hours or until venison is tender. Remove venison and onions from skillet; keep warm. Strain liquid in skillet. Add enough water to measure 2-1/2 cups. Add to skillet. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir gingersnap crumbs and sugar into liquid. Cover and simmer 3 minutes. Serve with venison and onions.


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