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Discussion Starter · #1 ·


1 2-2 ½ pound Venison Roast, I used the eye of the back leg minus 2 steaks.

Marinade:
1 cup Merlot wine , 1 cup red wine vinegar, ¼ cup pickling spices (tied in cheese cloth),a few dashes of salt and pepper ,1 carrot ,1 celery stalk ,1 small onion,(chopped) All simmered and cooled and poured over meat for 2 days
.Then drain and pat dry, Simmer marinade and strain. Brown meat, add marinade and 1 can chicken broth, and 1 small chopped onion. Simmer on top of stove 3 hrs. Remove meat, and make gravy,
Gravy:
To the Juices and marinade Add 7 ginger snaps (cookies),1 tbs sugar, 1 Tbs flour mixed with 3 ozs cold water, and 1 teaspoon gravy master. ( a browning and flavoring sauce) Makes about 2 cups. Heat till bubbly and serve with, Garlic Mashed Potatoes, Red cabbage and apples, and pumpernickel bread.

 

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Two days is not enough for marinate. Any German person will tell you that. Plus you should brown the roast on all sides then marinade. I like to use a food syringe to inject marinade in the roast daily for 5 days while it's marinating.
 

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Discussion Starter · #7 · (Edited)
Two days is not enough for marinate. Any German person will tell you that. Plus you should brown the roast on all sides then marinade. I like to use a food syringe to inject marinade in the roast daily for 5 days while it's marinating.
When I use a beef roast which is bigger I used to marinate for 4-5 days. Been making it for over 8 yrs now and had no complaints from my German In-laws. You must be using this recipe 2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 teaspoon mustard seeds
1 (3 1/2 to 4-pound) bottom round
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed
1/2 cup seedless raisins, optional

In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.

When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.

After 3 days of marinating, preheat the oven to 325 degrees F.
Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.
Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.

 
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