Smoked Venison Saurebraten

Discussion in 'Wild Game' started by cowgirl, Mar 22, 2009.

  1. cowgirl

    cowgirl Smoking Guru OTBS Member

    I made some venison sauerbraten using a hind roast from the doe I got this fall....



    For the marinade, I used
    1 cup of cider vinegar
    1/2 cup of oil
    1 cup of red wine
    about 1 tsp of lemon juice
    1 tsp of whole cloves
    1/4 tsp of allspice
    2 cloves of garlic, minced
    1 tsp of cracked black pepper
    1/2 tsp of kosher salt
    2 TBS of brown sugar
    and some sliced onion

    I let this marinade for 2 days in the fridge.



    Smoked with a bit of apple wood... and at a temperature of 275.




    I pulled the roast off the smoker at an internal temperature of 145, wrapped in foil with the drippings and some beef broth. I let it rest for 30 minutes...




    I made a sauce with the drippings and beef broth by bringing them to a boil and adding a bit of flour to thicken.

    The venison saurebraten, rustic mashed potatoes .....grilled leeks with smoked cheese and bacon...






    Thanks for checking out my venison sauerbraten Qview.
     
  2. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Awesome, as always Cowgirl. Should not be long before I am putting out some memorable smokes. Started on the construction of my wood smoker last night. Hopefully, within 2 weeks, I'll have something to post.
     
  3. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Wow, Jeanie! You've done it again. Wouldn't I love to be your neighbor? That looks absolutely delicious.[​IMG]
     
  4. supervman

    supervman Smoking Fanatic

    Outstanding.
    That really looks like a fine plate o chow.
     
  5. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Shweeeeet!
    [​IMG]
    The only way this could be any better is to get to taste it when you get it done.
     
  6. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thank you Meatman, Bassman, V and Dave!!

    Looking forward to seeing your smoker Meatman!

    Bassman, you are always welcome at my table...or campfire. :)

    V...digging any pits this winter? lol

    Dave, come on over, I'll save some for you next time. [​IMG]
     
  7. wutang

    wutang Smoking Fanatic OTBS Member

    Looks great Cowgirl. Very nice.
     
  8. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Great smoke Jeanie....looks delicious!!!
     
  9. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thanks Wutang and Gene!
    I've been going through a lot of deer meat lately. lol
     
  10. liquorman

    liquorman Newbie

    Friend gave me some Venison steaks dont know what part of the deer they came from fairly thin maybe from a round . I have never cooked venison before do you think they would come out ok in my smoker or should I just grill them??
     
  11. cowgirl

    cowgirl Smoking Guru OTBS Member

    Fred they would be fine smoked. Venison is very lean. I like to use a marinade, mop or wrap in bacon at times. Also like to keep the meat pink in the middle. Venison is easy to overcook!

    Lots of good recipes in the wild game section. Feel free to ask others here too.. :)
     
  12. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Now that is some good looking grub. Nice job Cowgirl.
     
  13. big game cook

    big game cook Smoking Fanatic

    once again. looks outstanding. your venison pastrami recipe is great too. done that one twice now.
     
  14. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thank you Cajun and Big Game!
    Big Game, I'm glad to hear that venison pastrami is working out for you. :)
     
  15. rivet

    rivet Master of the Pit OTBS Member

    Oh. My. God.

    As always, you are the Queen! What a beautiful piece of venison you made, but those leeks really made me look really up close to the screen. Awesome!

    Thanks for the pics, and know you are making people hungry across this great nation...even after dinner.
     

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