No ImageVenison Sauerbraten

Did you make it? Rate it!

  1. Eric

    Followed the recipe in Hank Shaw’s excellent cookbook Buck, Buck, Moose, which looks to be the same as this one.

    I have half a side of beef in my freezer, so I used a cross rib roast. I’ve made sauerbraten a few times before but it never came out as great as this – the sauce is unbelievable!

    xxxxxyyyyy

  2. alan deroos

    my sauerbraten roast must be 10 lbs, how long should i cook it and at what temp? do u have an internal temp?

  3. Nicole

    This may be a dumb question, but should the meat be on or off the bone while weighed and cooked? I make many venison stews and chilis and would love to find a recipe that works to cook the meat before removing it from the bone.

    • Elise Bauer

      Hi Nicole, the meat for this recipe should be weighed off the bone. That said, it will probably work just as well with the bone on.

      • Nicole Evans

        Thank you! I can’t wait to make this!

  4. Dale

    I used 4 pounds of venison rump to make this recipe. I was very pleased with the result. The flavor was far better than any sauerbraten I have ordered at a “German” restaurant. The flavor of the gravy/sauce was intensely wonderful. Due to unavoidable changes in my schedule after I started the process I marinated the meat for six days before the oven. I think the meat would have been better, less dry, if I had marinated for a lesser amount of time. This is a great recipe.

  5. V.Rehberg

    My mother is European and I grew up eating venison soaked in buttermilk also.

  6. Tom

    how much red wine? how many cups? will merlot be good? Thanks,
    Tom

    A bottle of wine is 3 1/4 cups. And yep, merlot would work just fine! ~Hank

  7. Rev. D. Joe Dunlap, Peoria IL

    I enjoyed venison sauerbraten during years living in WI ~ luscious! Thanks for this recipe; hope I may prepare it for my deer-hunter buddies (I don’t hunt critters). ONE CAUTION: I suggest using only NON-REACTIVE pots for marinating & cooking, such as stainless steel or heavy enamel ware or stove & oven safe glass: No aluminum, no bare cast iron.

  8. Cindy

    This dish turned out even better than I had hoped! The sauce is extraordinary. I highly recommend making homemade spaetzle to go with this (it’s very easy and so worth it!). I used a leg of venison, which only took 2 days to thaw in the fridge (a miracle). When I was trimming up the leg, I had intended to make stews, so some of my pieces in this dish were smaller than I would have done otherwise. I let the meat marinate for 3 days, cooked it on high in the Crock Pot for 6 hours–a little longer than necessary, I think, but I was away from the house. I think you could cook it on low for 7 to 8 hours or high for 4 or 5 and have nice, tender meat. It all depends on the size of the roast (or chunks of meat, in my case). When I went to cut the meat, it basically shredded but was still delicious. The few thinner pieces of meat (1/2 to 3/4″ thick) I cooked had a stronger flavor, which was fine, but I liked the larger pieces better.
    Thank you, Hank! This is one of the best venison dishes I’ve ever had.

  9. jim austin

    On 1220, I posted a comment inquiring about length of time one may leave the venison roast in the marinade wout problems. As it worked out, I cooked it on the 8th day after putting it
    in the marinade, and it was again excellent. Now my final question deals with the sauce.After cooking for about 8 hours, there were still many cups of liquid left after straining. I made a decent sauce, but would like a little advice on how much of the liquid to use with the other ingredients listed to achieve maximum results.My sauce did not turn out as you described or pictured it.It was a bit thin and tended more toward a gray than a brown.I of course fooled around a bit, but could not achieve a sauce that was really right. A little more detailed help here would be greatly appreciated.We also hunt and fish for most of what we eat from squirrel to bluefin tuna . Our most recent, unexpected, and fantastic recipe was for concord grape pie! As good as, but slightly different than, the best cherry pie you have ever had. I hope this is not too long — thanks, Jim

  10. jim

    I have made this recipe once with great success. I was preparing a second roast to cook this last weekend, but plans changed. This may be alittle stupid, but what maximum length of time can you leave it in the marinade with no change in results? I have plans to use it after 7 days — does this pose any problem? Thank you .Jim

    It seems a little long, but I’ve gone 5 days with no problem. If I were you I’d make it. Let us know how it turns out! ~Hank

  11. jim

    I have made this recipe once with great success. I was preparing a second roast to cook this last weekend, but plans changed. This may be a little stupid, but what maximum length of time can you leave it in the marinade with no change in results? I have plans to use it after 7 days — does this pose any problem? Thank you .Jim

    Great question. I have no idea what the answer is. Your guess is as good as mine. ~Elise

  12. Sarah

    Thank you for this! We had it last night, and it was delicious. I marinated beef chuck for three days, and followed the recipe entirely except for the venison. Loved it.

    xxxxxyyyyy

  13. Christopher Jennings

    Great to see a hunter giving back some of his knowledge. Was in Missouri this weekend, for ducks. Though a couple fellas at camp were there for bucks. Bow season ended and rifle season was begining. A gent bagged an 11 pointer, stripped it right there. What a great experience to see the whole process from start to finish. So much great meat on that animal…We cleaned out birds(all puddlers), marinated them for an hour with soy, honey, ginger, garlic and a few other ingredietns…sliced and put out for pickin. Didnt last 10 minutes. I do some gunning on Long Island sound as well…only divers(broad bill, buffles, old squaw(long tails)) Anyhow, their diet is brutal(crustations, seaweed, slime and grime. I dont mind some gamey taste, but this bird can be tough to cook. Any advice? God Bless ya and God Bless America. Keep Sippin.

    Sea ducks? That’s a hard one. I’d skin them, as most of the fishy flavor is in the skin and fat… ~Hank

  14. Michele

    I too rarely buy meat for our household. My oldest son bagged his first deer this season so we are stocked and hoping for more. (proud mommy moment – biggest doe of the season so far!) Would a loin work here or should I specifically request a roast at the processors next time?

    I’d never use a loin here – backstraps are too precious for this sort of long, slow cooking. Back leg roasts are best for sauerbraten. ~Hank

    • Dale

      I agree the backstrap is already tender enough to not need the long marinating time and slow cook. However, there is a difference between the backstrap and tenderloin. They are entirely different cuts of meat. The tenderloin is removed from under the ribs inside the body cavity.

  15. Nicole

    Wow, this looks great. Back when my BIL was healthy enough to hunt, my sister used to make venison stroganoff, very tasty.

  16. allen

    Is there a crockpot version? Just so you don’t have to hang around all day.

    I don’t normally cook with a crockpot, so i don’t really know. If you try it, let us know so we can help others who want to use one. Thanks! ~Hank

  17. emily

    Actually, I don’t believe that wine is a requirement for sauerbraten. You’ll find that in some parts of Germany buttermilk is used as a marinade instead. Like you said, there’s a lot of variety in this dish. But what cannot be left out is the vinegar! My husband remembers his grandmother (who made deliveries for the German army during WWII–very interesting history there) making saurbraten by soaking a roast in a buttermilk mixture for days before cooking, and then cooking it all day. She’s still alive and well, but I haven’t had her sauerbraten in years. I’m lazy and use the Knorr seasoning with a generous amount of red wine vinegar, bay leaves, and onion, then thicken it with sour cream. I’ve not tried the ginger snaps, but it sounds delicious! I’m not a fan of venison so I imagine they used the seasonings that make a traditional sauerbraten to mask the wild/gamey flavor of the meat. ;) I’ll have to check out your other German recipes. Thanks!

View More