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.
• Gather the ingredients so you have everything close by on the counter or table.

Prepare the Marinade

• Place 2 cups beef broth, 1 1/2 cups dry red wine, 1/2 cup red wine vinegar, 2 tablespoons dried minced onion, 2 whole bay leaves, 6 whole cloves, 1 tablespoon pickling spice, and 1 tablespoon 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 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.

Sear and Cook the Meat

• Remove the meat from the marinade mixture and place on a sheet pan. Blot dry with paper towels. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
• Heat a 5-6 quart Dutch oven with 2 tablespoons vegetable oil and 2 tablespoons 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 melted butter. Cover with foil to keep warm.

Make the Gingersnap Gravy

• Using a food processor, finely grind the gingersnap cookies to make 1/2 cup gingersnap cookies.
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 and into a large bowl.
You’ll need 3 cups of liquid, so if you don’t have enough add water to the broth.
• Melt 3 tablespoons butter in the Dutch oven over medium heat. Stir in 3 tablespoons all-purpose flour and 1 teaspoon 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.