Venison Sauerbraten

Method

This iconic German dish is a perfect pot roast for days when you’re craving something rich and comforting. Packed with intense flavours, this recipe involves four days dedicated to marinating the meat – but we promise, it’ll be worth the wait!

  1. In a cast iron pot (or one with a lid that can be used in the oven), add all of the marinade ingredients and bring to a boil.
  2. Turn off the heat and allow to cool. Then submerge the venison loin into the marinade and place in the fridge. Allow to marinate for at least 24 hours - we recommend 4 days to really pack in those flavours, making sure to turn the meat every day.
  3. When ready to cook, remove the venison from the marinade and sprinkle with salt and pepper.
  4. Pre-heat oven 110°C.
  5. In a pan heat 1tbsp of butter and lightly brown the venison loin.
  6. In the cast iron pot, bring the marinade back to a boil. Remove from heat and add venison loin back into the marinade.
  7. Place pot into the oven and cook for 8 hours until the meat is tender.
  8. Remove the meat from the pan, wrap in foil and allow to rest.
  9. Using a sieve, strain the cooking liquid into a bowl.
  10. Crush the ginger biscuits until they have the texture of a coarse flour.
  11. In a pan, melt the remaining butter on a low heat and whisk in the flour to create a roux. Slowly add the strained cooking liquid and keep whisking until the sauce is smooth and silky. Season to taste.
  12. Add the crushed ginger biscuits to the sauce and keep stirring until they dissolve.
  13. Slice the venison to serve and pour over the sauce. We love to serve this with traditional red cabbage and potatoes.

Ingredients

Prep time: 1 Hour (+ 4 Days Marinating)

Cook time: 8.5 Hours

Serves: 6

  • For The Venison:

  • 1.4kg venison loin

  • 8 ginger biscuits

  • 2 tbsp plain flour

  • 3 tbsp butter

  • Salt and pepper for seasoning

  • For The Marinade:

  • 2 onions, chopped

  • 2 carrots, peeled and chopped

  • 2 stalks of celery, chopped

  • 750ml red wine

  • 475ml water

  • 120ml red wine vinegar

  • 1 tbsp granulated sugar

  • 1 tbsp salt

  • 1 tbsp black peppercorns

  • 1 tbsp juniper berries

  • 1 tbsp yellow mustard seeds

  • 5 sprigs fresh thyme

  • 6 cloves

  • 3 bay leaves