Sauerbraten of deer with dark beer

Sauerbraten of deer with marinated with dark beer, dumplings and red cabbage

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…

Sauerbraten of deer with dark beer The leg of venison is marinated for 2 days in a sauce of vinegar and dark beer with raisins, almonds, onions and spices

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

1 deer leg with bone (1 - 1,5 kg)

2 onions, quartered

150 g raisins

75 g almonds, cut into strips

3 cloves

1 ts coarsely ground pepper

1 ts salt

1 pinch of brown sugar

put all the ingredients in a stoneware or glass jar (e.g. casserole dish), do not set the shape too large so that the marinade covers the meat

200 ml white wine vinegar

600 ml (2 bottles) of dark beer

pour over the meat, marinate in the fridge for 48 hours

remove from the refrigerator 6 hours before processing to allow the meat to reach room temperature

sauté the meat in some clarified butter or oil from all sides, deglaze with the marinade and fill up, cook in the oven without lid at 200° C for about 1.5 hours

lift meat from the stock, keep it warm

100 g of streaky bacon, diced

fry until golden brown

200 ml of cream

deglaze, pour the roast stock (with almonds and raisins) to the cream, bring to the boil

2 ts cornstarch

dissolve cornstarch in a bit of cold water, stir in the hot sauce until the desired consistency is achieved

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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