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Discussion Starter · #1 · (Edited)

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Discussion Starter · #3 ·
I love shanks also, I simmer them as you would Lamb Shanks and when I buy a Leg oLambb I save the 2 leg bones, 1 for the cabbage stew and 1 for the Venison shanks, it gives the gravy some added flavor.[tasty] Ps. love Sauerbraten.
 

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Discussion Starter · #4 ·
I have many variations but this is Sauerbraten My Way


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 pickeling spices (tied incheese 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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Discussion Starter · #6 ·

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I use the neck in spaghetti sauce, I use all the ingredients I would on the stove but I put it all into a black aget roasting pan u use for the turkey. Low and slow. I put it into the oven after dinner and let it go all night 8-10 hrs the meat is like a pulled pork or bbq. Makes the best sauce. I get all my buddies necks for free now I have to make them some sauce
 
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