Sauerbraten of deer with dark beer
December 18th, 2018 | main dishes
A venison roast prepared as Sauerbraten is a tasteful experience. The sauce is made with dark, strong beer. This not only gives the whole roast a nice color, but also malty, very strong aromas. Lucky the one who has a good connection to a forester…
There are places that I immediately associate with a smell or the taste of a dish. And conversely, there are scents that throw me back to a specific place immediately. So I smell freshly grilled sardines at the thought of Portimao. The smell of pastry freshly baked in lard will forever be associated with the Churros y Chocolate in the Canaries. My hometown of Cuxhaven, on the other hand, is indelibly branded into my memory with its bitter, salty and sometimes slightly musty aroma of the mudflat. And of course with the scence of fish and herring rolls on the beach.
The subtle, sour smell of Sauerbraten on the other hand reminds me of birthdays. That was the dish that I asked my mother for as a teenager for my birthdays. She prepared the Sauerbraten with beef at that time. I also like to use deer. The good wire to the forester just pays off…
Sauerbraten from deer with dark beer
(4 portions – Attention: Marinating time 2 days! – Preheat oven to 200° C)
Serve the Sauerbraten with, for example, dumplings and red cabbage. Of course, spaetzle also fit perfectly
And this is how the wife of the captain does it
If I use frozen venison, I’ll let it thaw in the refrigerator in this marinade. This extends the marinating time to 3 days. The meat thaws particularly gently this way.
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