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.
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.
