Smoked Venison Sauerbraten

cowgirl · 03-25-2009, 09:56 AM

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. :)

Mad Max · 03-25-2009, 10:01 AM

That looks like a five star restaurant, special of the day. I think I'd want seconds and thirds. Great Job.

bigabyte · 03-25-2009, 10:04 AM

You're killing me here! That looks too good!

JimDandysNYDan · 03-25-2009, 10:04 AM

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

Dan

MTHank · 03-25-2009, 10:06 AM

Cowgirl...
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

Markbb · 03-25-2009, 10:10 AM

Outstanding.........

augie · 03-25-2009, 10:13 AM

Looks fantastic?

If you don't mind an ignorant question, what is it that makes meat sauerbraten?

cowgirl · 03-25-2009, 10:38 AM

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.

Divemaster · 03-25-2009, 11:27 AM

Dang Girl! You make me want to move to OK just to get a smell of that great looking food!!!!

Phesant · 03-25-2009, 12:30 PM

Wow that looks fantastic.... droolllllllllll

BobBrisket · 03-25-2009, 12:45 PM

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!!

jacob · 03-25-2009, 01:07 PM

Very Nice!!

Skidder · 03-25-2009, 01:54 PM

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!

Arlin_MacRae · 03-25-2009, 01:58 PM

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

cowgirl · 03-25-2009, 04:52 PM

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!

03-25-2009, 09:56 AM	#1
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	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. :)

03-25-2009, 10:01 AM	#2
Mad Max is Blowin Smoke! Join Date: 03-17-08 Location: Fort Mill, SC Downloads: 0 Uploads: 0	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, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com

03-25-2009, 10:04 AM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	You're killing me here! That looks too good! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

03-25-2009, 10:04 AM	#4
JimDandysNYDan is one Smokin' Farker Join Date: 10-08-08 Location: Brewster, NY Downloads: 0 Uploads: 0	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 Dan

03-25-2009, 10:06 AM	#5
MTHank Full Fledged Farker Join Date: 03-28-07 Location: N.W. Montana Downloads: 0 Uploads: 0	Cowgirl... 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 ½”[/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]

03-25-2009, 10:10 AM	#6
Markbb is Blowin Smoke! Join Date: 10-17-06 Location: Oklahoma Downloads: 0 Uploads: 0	Outstanding.........

03-25-2009, 10:13 AM	#7
augie is one Smokin' Farker Join Date: 10-30-07 Location: Melbourne, FL Downloads: 0 Uploads: 0	Looks fantastic? If you don't mind an ignorant question, what is it that makes meat sauerbraten? __________________ Steve - Currently cooking on: WSM Weber 22.5" Kettle (2X)

03-25-2009, 10:38 AM	#8
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	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.

03-25-2009, 11:27 AM	#9
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	Dang Girl! You make me want to move to OK just to get a smell of that great looking food!!!! __________________ Jeff 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.

03-25-2009, 12:30 PM	#10
Phesant Babbling Farker Join Date: 08-24-08 Location: Appleton, Wi Downloads: 0 Uploads: 0	Wow that looks fantastic.... droolllllllllll __________________ Ken WSM 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]

03-25-2009, 12:45 PM	#11
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	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!! __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

03-25-2009, 01:07 PM	#12
jacob Babbling Farker Join Date: 12-30-06 Location: North Georgia Downloads: 0 Uploads: 0	Very Nice!! __________________ Weber One Touch Gold Smokers- Back In Stock Napoleon Apollo Smoker Courtesy of *Ray Lampe*

03-25-2009, 01:54 PM	#13
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	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!

03-25-2009, 01:58 PM	#14
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	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 (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC...

03-25-2009, 04:52 PM	#15
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	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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