8/10/2023 0 Comments Best cut for sauerbratenIn a medium-sized pot, melt 3 tablespoons of butter over medium-high heat. You want it to look like a rough meal or coarse flour.Ħ. Take the 8 ginger snap cookies and pulverize them in a blender. Strain the cooking liquid through a fine-meshed sieve into a bowl. Now you make the sauerbraten sauce – and sauerbraten is all about the sauce. Reserve the rest of the oil or butter for later. When the roast is done, take it out of the pot and coat it with some of the 1/4 cup olive oil or melted butter. This is also a good way to test for doneness – you want the roast to almost be falling apart. If the venison is not submerged by the marinade, turn the roast over every hour. Pour it into a Dutch oven or other lidded pot and place the venison inside. Pour the marinade into a pot and bring it to a boil. If you brown the outside, you will get a gray ring around the edge of the venison when you cut into it. I chose not to because if you then simmer the venison at a low enough temperature, it will remain pink all the way through. Now you have an optional step: You can, if you choose, brown the venison in butter or oil. You can go up to 300 degrees – a typical venison roast will be ready in 3 1/2 hours at this temperature – but you will get gray, not pink, meat. At 275 degrees, the roast will probably take about 5 hours to cook. Actually, 225 is a better temperature, but the roast can take up to 8 hours to properly cook then this is what I do at home on weekends. When you are ready to cook, take the roast out of the marinade and salt it well. Submerge the venison in the marinade and let it sit in the fridge for at least 24 hours, and up to 5 days. Bring marinade ingredients - wine, vinegar, water, peppercorns, mustard, cloves, bay leaves, thyme, celery, carrots and onion - to a boil and turn off the heat.
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