If you want to go from venison that has a wild, sometimes gamy taste, to one that is truly
delicious, try this recipe. A few years ago I was given a venison roast which weighed about
4 to 6lbs. When we lived up in Wisconsin and Minnesota, we had venison at least once a month as my father in law was an avid deer hunter.
I only wished I had this recipe then as the roasts we cook were always slightly gamy. I believe that saurbratten was created by the Germans many years ago because the use of marinating it in wine and onions would take away the gamy taste.
I remember when I was in college and low on funds (which was fairly often) a friend who was from Minnesota said he would give us a few pounds of venison hamburger.
he told us to make patties with it and fry it with onions. He said the onions would take away the gamy taste and to throw them away and eat the hamburgers. Well, we did eat the hamburgers but were hungry enough that we also ate the onions!
In coming up with this recipe I had wanted to try something a little different. I had already created an Italian lamb recipe but decided to try something similar yet different. Gone was the tomatoes and oregano. I decided to keep the sliced onions and also to add port wine which gives meat such as venison, lamb, or even beef a flavor that is distinctive and quite good. This means that any of the three meats you might chose to use will be worth serving to guests; one could even use a pork roast or pork tenderloin. My
only suggestion is pick one you like and try it! Then another time try a different roast.
INGREDIENTS:
a 6 to 9 lb lamb, venison, or beef roast
if you are making a lamb roast take the bone
from the roast and brown it in the olive oil till
well browned ans set aside
1 cup sugar for marinade
1 cup salt for marinade
3 qts water for marinade
1/2 bottle of good red port wine or use 1 cup
of white port wine and 1 cup of pinot grigio, or
2 cups of white sweet sparkling wine
1/2 cup of virgin olive oil
1 bulb of garlic, each clove peeled and smashed
6 oz dried parsley
3 medium onions peeled and sliced
5 large carrots, or 7 small carrots with the green
end still attached, and peeled
3 tab of Millers beef base or equivilent
1/2 tsp of ground pepper
slight handful of peppercorns
DIRECTIONS: (preheat oven 350 degrees)
1. pour the 3 qts of water into a large
soup pot then add the sugar and salt
2. put the roast into the marinade
and marinade over night
the next day remove the venison.
using a sharp pointed paring knife, put
cuts into meat and take a half clove of
garlic with two fingers of parsley and
stuff into the hole. do this all around
the roast until all the garlic is gone.
. put the 1/2 cup of virgin olive oil in a fry
pan over moderate heat
3. when fry pan is hot, brown the roast on all
sides and then set aside
4. in the same fry pan fry the onions until they
are nicely browned
5. using a heavy pot, ceramic casserole, or a
13" by 19' heavy pan if available, put the
roast, onions, carrots, 2/3 750 lt of red
sparkling Runiete,and peppercorns
in the pot and cook in oven without a cover
about 1 1/2 hrs and check and make sure
there is enough wine in the pot and add more
if need be. At this time you can check doneness
and how tender the meat is. if need be cook an
additional half an hour and using a meat
thermometer push in the middle and have a
temperature of 160-165 degrees.
6. when the meat is done,remove from the pot
and let set about 10 to 15 minutes
7. use an electric knife to cut meat in thin slices
9. in a metal pan pour the jucies in; make a paste
of flour or arrowroot in a large cup and then add
liquid (water or wine0 and stir well. put heat under
the pan and stiring with a large spoon, add the mixture
to the pan until it is thick enough but not too thick. you
can keep the liquid thinner using less thickener for more
of a sauce than a gravy.
10. this will serve 6 to 8 people generously (ENJOY)
delicious, try this recipe. A few years ago I was given a venison roast which weighed about
4 to 6lbs. When we lived up in Wisconsin and Minnesota, we had venison at least once a month as my father in law was an avid deer hunter.
I only wished I had this recipe then as the roasts we cook were always slightly gamy. I believe that saurbratten was created by the Germans many years ago because the use of marinating it in wine and onions would take away the gamy taste.
I remember when I was in college and low on funds (which was fairly often) a friend who was from Minnesota said he would give us a few pounds of venison hamburger.
he told us to make patties with it and fry it with onions. He said the onions would take away the gamy taste and to throw them away and eat the hamburgers. Well, we did eat the hamburgers but were hungry enough that we also ate the onions!
In coming up with this recipe I had wanted to try something a little different. I had already created an Italian lamb recipe but decided to try something similar yet different. Gone was the tomatoes and oregano. I decided to keep the sliced onions and also to add port wine which gives meat such as venison, lamb, or even beef a flavor that is distinctive and quite good. This means that any of the three meats you might chose to use will be worth serving to guests; one could even use a pork roast or pork tenderloin. My
only suggestion is pick one you like and try it! Then another time try a different roast.
INGREDIENTS:
a 6 to 9 lb lamb, venison, or beef roast
if you are making a lamb roast take the bone
from the roast and brown it in the olive oil till
well browned ans set aside
1 cup sugar for marinade
1 cup salt for marinade
3 qts water for marinade
1/2 bottle of good red port wine or use 1 cup
of white port wine and 1 cup of pinot grigio, or
2 cups of white sweet sparkling wine
1/2 cup of virgin olive oil
1 bulb of garlic, each clove peeled and smashed
6 oz dried parsley
3 medium onions peeled and sliced
5 large carrots, or 7 small carrots with the green
end still attached, and peeled
3 tab of Millers beef base or equivilent
1/2 tsp of ground pepper
slight handful of peppercorns
DIRECTIONS: (preheat oven 350 degrees)
1. pour the 3 qts of water into a large
soup pot then add the sugar and salt
2. put the roast into the marinade
and marinade over night
the next day remove the venison.
using a sharp pointed paring knife, put
cuts into meat and take a half clove of
garlic with two fingers of parsley and
stuff into the hole. do this all around
the roast until all the garlic is gone.
. put the 1/2 cup of virgin olive oil in a fry
pan over moderate heat
3. when fry pan is hot, brown the roast on all
sides and then set aside
4. in the same fry pan fry the onions until they
are nicely browned
5. using a heavy pot, ceramic casserole, or a
13" by 19' heavy pan if available, put the
roast, onions, carrots, 2/3 750 lt of red
sparkling Runiete,and peppercorns
in the pot and cook in oven without a cover
about 1 1/2 hrs and check and make sure
there is enough wine in the pot and add more
if need be. At this time you can check doneness
and how tender the meat is. if need be cook an
additional half an hour and using a meat
thermometer push in the middle and have a
temperature of 160-165 degrees.
6. when the meat is done,remove from the pot
and let set about 10 to 15 minutes
7. use an electric knife to cut meat in thin slices
9. in a metal pan pour the jucies in; make a paste
of flour or arrowroot in a large cup and then add
liquid (water or wine0 and stir well. put heat under
the pan and stiring with a large spoon, add the mixture
to the pan until it is thick enough but not too thick. you
can keep the liquid thinner using less thickener for more
of a sauce than a gravy.
10. this will serve 6 to 8 people generously (ENJOY)
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