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Old 03-25-2009, 10:56 AM   #1
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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. :)
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Old 03-25-2009, 11:01 AM   #2
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That looks like a five star restaurant, special of the day. I think I'd want seconds and thirds. Great Job.
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Old 03-25-2009, 11:04 AM   #3
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You're killing me here! That looks too good!
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Old 03-25-2009, 11:04 AM   #4
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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

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Old 03-25-2009, 11:06 AM   #5
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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
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Old 03-25-2009, 11:10 AM   #6
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Old 03-25-2009, 11:13 AM   #7
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Location: Melbourne, FL

Looks fantastic?

If you don't mind an ignorant question, what is it that makes meat sauerbraten?
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Old 03-25-2009, 11:38 AM   #8
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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!
Mark...you'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.
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Old 03-25-2009, 12:27 PM   #9
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Dang Girl! You make me want to move to OK just to get a smell of that great looking food!!!!
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Old 03-25-2009, 01:30 PM   #10
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Wow that looks fantastic.... droolllllllllll

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Old 03-25-2009, 01:45 PM   #11
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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!!
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Old 03-25-2009, 02:07 PM   #12
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Very Nice!!
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Old 03-25-2009, 02:54 PM   #13
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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!
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Old 03-25-2009, 02:58 PM   #14
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Beautiful grub, lady! I forwarded that on to my friend who runs the local German restaurant. :)
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Old 03-25-2009, 05:52 PM   #15
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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. :)

Skidder...lol!! I'll try to do better.

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

Thank you Jeff, Ken and Jacob!
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