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Ингредиенты

Cost per serving $2.82 view details

Инструкции

  1. Place roast in an earthenware bowl or possibly glass baking dish with onions, bay leaves, peppercorns, berries, cloves, salt, vinegar, and boiling water. Cover bowl with plastic wrap. Marinate 3 days or possibly longer in refrigerator, turning meat twice a day with 2 wooden spoons. NEVER PIERCE MEAT WITH A FORK. Drain meat, reserving marinade. Brown meat on all sides in warm shortening in a heavy skillet. Add in marinade mix. Cover skillet and simmer. Add in water if necessary to measure 2 1/2 c. of liquid. Pour liquid into skillet. Cover and simmer 10 min, stir gingersnaps and sugar into liquid. Cover and simmer gently 3 min. Serve meat and onions on a platter. Accompany with gingersnap gravy. Serves 6.
  2. The secret of Sauerbraten is the spice vinegar marinade which tenderizes the venison.

Nutrition Facts

Amount Per Serving %DV
Serving Size 483g
Recipe makes 2 servings
Calories 415  
Calories from Fat 153 37%
Total Fat 17.32g 22%
Saturated Fat 4.13g 17%
Trans Fat 4.28g  
Cholesterol 0mg 0%
Sodium 7278mg 303%
Potassium 378mg 11%
Total Carbs 55.54g 15%
Dietary Fiber 3.1g 10%
Sugars 25.19g 17%
Protein 3.6g 6%
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