Venison Sauerbraten

Source: Joy of Cooking

Ingredients

Directions

1. Wipe the roast with a damp cloth. Lard with pieces of salt pork or bacon. Rub with garlic, salt, and pepper.
2. Place the roast in a crock or bowl. Heat (but do not boil) equal parts mild vinegar or white wine and water. Pour this hot mixture over the venison so it is more than half covered.
3. Cover the crock and refrigerate for one week, turning the meat once a day.
4. Drain the roast, saving the vinegar. Treat it as you would a pot roast, using the vinegar in place of stock.
5. When the meat is tender, remove it from the pot. Thicken the cooking liquid with flour.

Notes:

• For extra flavor, crushed gingersnaps can be added to the sauce. They provide authentic taste and richness.
• Serve with noodles, applesauce, or red cabbage.
• Potato pancakes are the traditional side dish for sauerbraten.