Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 03-25-2009, 09:56 AM   #1
somebody shut me the fark up.

cowgirl's Avatar
Join Date: 07-18-07
Location: Oklahoma
Default Smoked Venison Sauerbraten

I made some venison sauerbraten using a hind roast from the doe I got this fall....

For the marinade, I used
1 cup of cider vinegar
1/2 cup of oil
1 cup of red wine
about 1 tsp of lemon juice
1 tsp of whole cloves
1/4 tsp of allspice
2 cloves of garlic, minced
1 tsp of cracked black pepper
1/2 tsp of kosher salt
2 TBS of brown sugar
and some sliced onion

I let this marinade for 2 days in the fridge.

Smoked with a bit of apple wood... and at a temperature of 275.

I pulled the roast off the smoker at an internal temperature of 145, wrapped in foil with the drippings and some beef broth. I let it rest for 30 minutes...

I made a sauce with the drippings and beef broth by bringing them to a boil and adding a bit of flour to thicken.

The venison saurebraten, rustic mashed potatoes .....grilled leeks with smoked cheese and bacon...

Thanks for checkin' out my sauerbraten. :)
cowgirl is offline   Reply With Quote

Old 03-25-2009, 10:01 AM   #2
Mad Max
is Blowin Smoke!
Mad Max's Avatar
Join Date: 03-17-08
Location: Fort Mill, SC

That looks like a five star restaurant, special of the day. I think I'd want seconds and thirds. Great Job.
Butts-N-Gutts BBQ Team
UDS (born on July 2008 )
Custom Brick BBQ grill
Weber 22.5 Blue Kettle (CL rescue)
Turkey Fryer
Superbly accurate, ferociously fast,

"Certified MOINK Ball Maker" 2008
Mad Max is offline   Reply With Quote

Old 03-25-2009, 10:04 AM   #3
somebody shut me the fark up.
bigabyte's Avatar
Join Date: 05-10-06
Location: Overland Fark, KS

You're killing me here! That looks too good!
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club

bigabyte is offline   Reply With Quote

Old 03-25-2009, 10:04 AM   #4
is one Smokin' Farker

Join Date: 10-08-08
Location: Brewster, NY

Uhhhhhhh.....Cowgirl, you never cease to amaze.....

You are on the verge of me hating you if I don't get an invite soon...LOL

JimDandysNYDan is offline   Reply With Quote

Old 03-25-2009, 10:06 AM   #5
Full Fledged Farker
Join Date: 03-28-07
Location: N.W. Montana

Now that makes wonder why I made steaks and sausage out of my doe

That looks fantastic!

Wonder if I can glue the round steaks back together for a roast
[FONT=Comic Sans MS]Hank[/FONT]
[FONT=Comic Sans MS]USN Vet.[/FONT]

[FONT=Comic Sans MS]Weber Kettle Gold – 22 ˝”[/FONT]
[FONT=Comic Sans MS]22 1/2" UDS[/FONT] (aka 55 gal)
[FONT=Comic Sans MS]Smokie Joe[/FONT]

[FONT=Comic Sans MS]The stone age did not end because we ran out of stones[/FONT]
MTHank is offline   Reply With Quote

Old 03-25-2009, 10:10 AM   #6
is Blowin Smoke!
Join Date: 10-17-06
Location: Oklahoma

Markbb is offline   Reply With Quote

Old 03-25-2009, 10:13 AM   #7
is one Smokin' Farker
augie's Avatar
Join Date: 10-30-07
Location: Melbourne, FL

Looks fantastic?

If you don't mind an ignorant question, what is it that makes meat sauerbraten?
Steve - Currently cooking on:

Weber 22.5" Kettle (2X)
augie is offline   Reply With Quote

Old 03-25-2009, 10:38 AM   #8
somebody shut me the fark up.

cowgirl's Avatar
Join Date: 07-18-07
Location: Oklahoma

Thank you folks!
Max and Chris...thank you! :)
Dan, you're invited anytime!!
Hank, I bet your sausage and steaks are great too!'re sweet! Thanks!
Augie, I'm not sure why it is considered saurebraten...that's just what the recipe is called. Some sauerbraten recipes call for ginger snaps in the mix. The vinegar does give the meat a bit of a kick.

Thanks again for checking out my post folks.
cowgirl is offline   Reply With Quote

Old 03-25-2009, 11:27 AM   #9
somebody shut me the fark up.
Divemaster's Avatar
Join Date: 09-23-07
Location: North Side of Chicago Illinois

Dang Girl! You make me want to move to OK just to get a smell of that great looking food!!!!
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote

Old 03-25-2009, 12:30 PM   #10
Babbling Farker
Join Date: 08-24-08
Location: Appleton, Wi

Wow that looks fantastic.... droolllllllllll

Char-Griller Super Pro w/SFB
Grill Sargent
Turkey / Fish Fryer
Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR]
[COLOR=black]Proud member of the Zero's :thumb:[/COLOR]
Phesant is offline   Reply With Quote

Old 03-25-2009, 12:45 PM   #11
BobBrisket's Avatar
Join Date: 12-11-07
Location: El Paso, TX

WOW!!!! Farkingtastic as always. I've never had this myself, but I'm really intriqued about the marinade you used. Have any of you ever used it with beef, pork, chicken, etc? I really like the combination of flavors in that marinade. Way to go!!
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver
My BEST Compliment....."You're a good cooker, Dad!"--My Son :)
Miss You, Marty and Bull! RIP
BobBrisket is offline   Reply With Quote

Old 03-25-2009, 01:07 PM   #12
Quintessential Chatty Farker
jacob's Avatar
Join Date: 12-30-06
Location: North Georgia

Very Nice!!
Weber One Touch Gold
Smokers- Back In Stock
Napoleon Apollo Smoker
Courtesy of Ray Lampe
jacob is online now   Reply With Quote

Old 03-25-2009, 01:54 PM   #13
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.

Can't you do any better than that? I sure can't and am just messing with ya. That looks to good to eat. Very nice work. Damn!
Skidder is offline   Reply With Quote

Old 03-25-2009, 01:58 PM   #14
somebody shut me the fark up.
Arlin_MacRae's Avatar
Join Date: 04-14-04
Location: Choctaw, OK

Beautiful grub, lady! I forwarded that on to my friend who runs the local German restaurant. :)
Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge
Missin' KC...
Arlin_MacRae is offline   Reply With Quote

Old 03-25-2009, 04:52 PM   #15
somebody shut me the fark up.

cowgirl's Avatar
Join Date: 07-18-07
Location: Oklahoma

Thank you everybody!!

Bob, I've only tried this on venison. It sure adds a twang to the meat. :)!! I'll try to do better.

Arlin, I imagine your friend has some wonderful sauerbraten recipes!!

Thank you Jeff, Ken and Jacob!
cowgirl is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Venison..but not smoked cowgirl Q-talk 27 01-29-2011 09:22 AM
smoked venison stroganoff blues_n_cues Q-talk 5 03-11-2010 11:09 AM
Smoked Venison Dcnlarry Q-talk 12 12-08-2009 12:56 PM
Smoked Venison Loins? mrmyers Q-talk 0 08-21-2009 07:04 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 08:41 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts