Recipe for Sauerbraten?

Question

I have a deer roast and several days free before Christmas, so I figured I'd give it a shot. Any suggestions for traditional and non-traditional side dishes would be appreciated as well.

Answer 1

Sauerbraten is one of my famliy's favorites. And is a great choice for deer. I recomend allrecipes.com I don't like to give specific recipes since you will know what sounds best to you. I will say however we prefer the gravy thickened with ginger snap cookies. Sounds strange to most people but it works. Some use sour cream.
We always have potato dumplings with ours. We also like fried red cabbage with green apples.
This is what we are having for Christmas dinner. Edit: ok, I copied this one for you it is close to what I make. I don't measure anything though so thought it best to give you a real recipe.

Sauerbraten IV
SUBMITTED BY: Jean

"Enjoy! I omit the gingersnaps , because I don't like the flavor."

PREP TIME 20 Min
COOK TIME 4 Hrs
READY IN 3 Days 5 Hrs
SERVINGS & SCALING
Original recipe yield: 4 servings
US METRIC

About scaling and conversions

INGREDIENTS
1 1/2 cups red wine vinegar
1/2 cup dry red wine
2 onions, sliced
2 carrots, sliced
1 bay leaf
1/8 teaspoon whole allspice
3 whole cloves
1 tablespoon black peppercorns
1 tablespoon salt
4 pounds rump roast
1/2 cup butter
1 tablespoon vegetable oil
5 tablespoons all-purpose flour
1 tablespoon white sugar
2/3 cup crushed gingersnap cookies


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DIRECTIONS
In large non-metal bowl, combine red wine vinegar, red wine, onions, carrots, bay leaf, whole allspice, whole cloves, peppercorns and salt. Place roast in marinade, cover and refrigerate 3 days, turning once daily.
Remove roast from marinade; wipe dry. In a large saucepan, heat the marinade over medium-low heat. Melt 1/4 cup butter with the oil in a Dutch oven over medium heat. Brown the beef on all sides, sprinkling the flour over it as you turn it. Pour heated marinade into Dutch oven with the roast, cover, reduce heat to low and simmer 3 hours, until beef is tender.
Pour the marinade off from the meat, skim off the fat, and strain. In a large skillet over low heat, melt remaining 1/4 cup butter with sugar. Cook and stir until golden in color. Pour in the strained marinade slowly, stirring until smooth and thickened. Sprinkle in the gingersnaps. Pour sauce over the meat in the Dutch oven, return the pot to low heat and simmer 30 minutes. Serve.

Answer 2

I don't remember an actual recipe, but I do remember it was cooked like a pot roast, covered on the stovetop. It was soaked in vinegar and water for 2 to 5 days in the fridge depending on how "Sauer" you wanted it. I believe the only secret is going to be buying that real German vinegar! It was different! Hope this helps some. P.S. It was also served with Potato Dumplings which I found at a store called "Dunderbachs" at our shopping mall. The brand was "Knorr" which is what they use in Germany.

Answer 3

Here's a variation of different ways to make Sauerbraten-
http://basic-recipes.com/r/sa/index.htm
:] sounds yummy! Enjoy the holidays!

Answer 4

Sauerbraten

1 tablespoon whole peppercorns
1 tablespoon whole allspice
1 tablespoon salt
1 beef rump roast (4 - 5 pounds)
4 bacon strips, diced
1 cup vinegar
1 cup water
12 whole peppercorns
12 whole allspice
1 large onion, sliced
2 bay leaves
1 (12-ounce) jar plum preserves
2 gingersnaps, crushed
1 cup beef broth or port wine
1/2 cup all-purpose flour

Place the tablespoon of peppercorns and allspice in a cloth bag; pound to a powder with a hammer. Mix in salt; rub over roast. Set aside. In a large Dutch oven, cook bacon for 3-4 minutes or until fat begins to cook out. Push bacon to edge of pan. Add roast; brown on all sides. Add vinegar, water, whole peppercorns and allspice, onion and bay leaves; bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in preserves and gingersnaps; cook 1 hour longer or until meat is tender. Chill roast overnight in cooking liquid. The next day, skim off fat. Heat roast slowly in cooking liquid until heated through, about 1 hour. Remove roast and keep warm. Strain cooking liquid; return 3-1/2 cups to pan. Combine broth or wine and flour; stir into cooking liquid. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Slice roast and serve with gravy. If Cooking for Two: freeze serving-size portions of meat and gravy together in airtight containers.

http://www.dvo.com/recipe_pages/taste/Sauerbraten.html

Sauerbraten

2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 teaspoon mustard seeds
1 (3 1/2 to 4-pound) bottom round
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed
1/2 cup seedless raisins, optional

In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.

When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.

After 3 days of marinating, preheat the oven to 325 degrees F.

Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.

Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31740,00.html
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