No ImageVenison Sauerbraten

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  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.

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  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.

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