Venison Sauerbraten with Gravy is a traditional addition to a German Dinner or Oktoberfest celebration. To make this mellow sweet and sour dish, marinate venison in the refrigerator for 2 days, and then simmer on the stove low and slow until the seasoned meat is so tender it practically melts in your mouth. Cover it with a rich, velvety, “gingersnap” gravy and serve with Spaetzle and Red Cabbage for an authentic taste of Germany.
Venison Sauerbraten gets a Big Thumbs Up
Sauerbraten literally means Sour (sauer) Roast Meat (braten).
My mother-in-law has been known to make Sauerbraten in the fall for a German dinner or church potluck. It’s always delicious, so I decided it was time to give it a try–using Venison, a meat that works quite well with German food.
You may have noticed that I have a few Venison German dishes on this blog. That’s not by chance; it’s completely intentional. This recipe received all thumbs up at a recent church potluck!
See more Venison Recipes Here. Browse Main Dishes and German Food.
Ingredients for Venison Sauerbraten with Gravy
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Instructions For Making This Recipe
Gather the ingredients so you have everything close by on the counter or table. To make Sauerbraten, you need to plan ahead to allow the meat to marinate for 2 days before cooking. This is an important step, so be sure to schedule the extra time for this.
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Buy Now → Prepare the Marinade
Place beef broth, red wine, red wine vinegar, dried minced onion, bay leaves, whole cloves, pickling spice, and black peppercorns in a medium saucepan. Bring to a boil over medium heat. Remove from heat and allow to come to room temperature.
Place backstrap or venison roast in a large gallon freezer bag. Pour marinade over the meat and refrigerate for 2 days, turning the meat in the marinade twice each day.
Sear and Cook the Meat
When you’re ready to make the Sauerbraten, remove the meat from the marinade mixture and place on a pan. Blot dry with paper towels. Season with kosher salt and freshly ground black pepper.
Heat a 5-6 quart Dutch oven with vegetable oil and butter until hot. Sear pieces of meat until lightly browned on all sides.
Once the meat is nicely seared on all sides, pour the marinade over the meat. Place Dutch oven over medium heat and bring to a boil. Cover and reduce heat to low. Simmer for 3 1/2 hours.
After this cooking time, transfer the venison to a baking sheet and brush each piece with melted butter. Cover with foil to keep warm.
Make the Gravy
Using a food processor, finely grind the gingersnap cookies. Make enough to measure 1/2 cup.
Alternately, you may place gingersnaps in a plastic freezer bag and finely crush with a rolling pin.
Carefully strain off the seasoning spices by pouring the hot broth through a fine mesh sieve into a large bowl.
You’ll need 3 cups of liquid, so if you don’t have enough, add water to the broth.
Melt butter in the Dutch oven over medium heat. Stir in all-purpose flour and granulated sugar to make a roux. Slowly add the strained broth. Whisk until it starts to thicken. Finish by adding crushed gingersnaps to the sauce. Stir until dissolved.
The gravy should now be a silky gravy. Return the meat to the sauce and spoon over the venison to coat. Cover and simmer for another 30 minutes. Remove from heat and keep warm until ready to serve.
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Venison Sauerbraten with Gravy
Ingredients
- 1 1/2 cups dry red wine
- 1/2 cup red wine vinegar
- 2 whole bay leaves
- 6 whole cloves
- 2 tablespoons dried minced onion
- 1 tablespoon pickling spice
- 1 tablespoon black peppercorns
- 2 cups beef broth or 2 beef bouillon cubes + 2 c. water
- 3-4 pound venison roast or backstrap
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup melted butter to cover cooked roast
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon granulated sugar
- 3 cups strained liquid from roast + water
- 1/2 cup gingersnap cookies crushed
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
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Instructions Click to Start Cooking
- Gather the ingredients so you have everything close by on the counter or table.
- Place 2 cups (4.73 dl) beef broth or 2 beef bouillon cubes + 2 c. water, 1 1/2 cups (3.55 dl) dry red wine, 1/2 cup (1.18 dl) red wine vinegar, 2 tablespoons (29.57 ml) dried minced onion, 2 whole (2 whole) bay leaves, 6 whole (6 whole) cloves, 1 tablespoon (14.79 ml) pickling spice, and 1 tablespoon (14.79 ml) black peppercorns in a medium saucepan. Bring to a boil over medium heat. Remove from heat and allow to come to room temperature.
- Place 3-4 pound (1.36 kg) venison roast or backstrap in a large gallon freezer bag. Pour marinade over the meat and refrigerate for 2 days, turning the meat in the marinade twice each day.
- Remove the meat from the marinade mixture and place on a sheet pan. Blot dry with paper towels. Season with 1 teaspoon (4.93 ml) kosher salt and 1/2 teaspoon (2.46 ml) freshly ground black pepper.
- Heat a 5-6 quart Dutch oven with 2 tablespoons (29.57 ml) vegetable oil and 2 tablespoons (29.57 ml) butter until hot. Sear pieces of meat until lightly browned on all sides.
- Once the meat is nicely seared on all sides, pour the marinade over the meat. Place Dutch oven over medium heat and bring to a boil. Cover and reduce heat to low. Simmer for 3 1/2 hours.
- Transfer the roasted venison to a baking sheet and brush with 1/4 cup (56.75 g) melted butter to cover cooked roast. Cover with foil to keep warm.
- Using a food processor, finely grind the gingersnap cookies to make 1/2 cup (56.5 g) gingersnap cookies crushed.
- Carefully strain off the seasoning spices by pouring the hot broth through a fine mesh sieve and into a large bowl.
- Melt 3 tablespoons (44.36 ml) butter in the Dutch oven over medium heat. Stir in 3 tablespoons (44.36 ml) all-purpose flour and 1 teaspoon (4.93 ml) granulated sugar to make a roux. Slowly add the strained liquid. Whisk until it starts to thicken. Add in the crushed gingersnaps. Stir until dissolved.
- The gravy should now be a silky sauce. Return the meat to the sauce and spoon sauce over the venison to coat. Cover and simmer for another 30 minutes. Remove from heat and keep warm until ready to serve.
- Serve Venison Sauerbraten with Gravy with a side of potatoes, German Spaetzle, or Red Cabbage. This recipe will serve 8-10 people.
I hope you’ll enjoy this Sauerbraten recipe as much as we do!