Venison sauerbraten

1 servings

Ingredients

Quantity Ingredient
3-4 lb venison roast
1 cup Wine vinegar
1 teaspoon Salt
1 cup Water
2 mediums Onions, chopped
6 eaches Peppercorns
2 eaches Bay leaves
2 tablespoons Margarine
2 teaspoons Sugar
2 eaches Whole cloves
2 tablespoons Flour
¼ cup Water

Directions

INGREDIENTS

MARINADE

Bring MARINADE ingredients to a boil in a saucepan. Reduce heat and simmer for 15 minutes. Cool marinade to room temperature. Place meat in large glass bowl. Pour marinade over meat and refrigerate three days. Turn meat at least 4 times each day. Remove roast from marinade, dry and brown in margarine in heavy skillet. Place meat in roaster, add marinade liquid, cover and roast in 325 degree oven until tender (3-4 hours). Remove roast from juices and keep warm.

WP> Submitted By THE TABASCO COOKBOOK. On 11-20-94

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