Sauerbraten & Roasted Red Cabbage
by Tiffany Haugen
Pickling is trending high in the world of food these days. Not only does it offer amazing flavors but it contributes to our health with good fermentation bacteria and also makes for an easy preservation method. From Spicy Green Beans to Pickled Fish to Sweet & Spicy Garlic, I have been pickling some tasty items lately.
While much of the “pickling” of meats was traditionally done to preserve what could not be frozen, canned or refrigerated, sauerbraten should not be overlooked for the unique and delicious flavor it offers. Because of the heavy spices and pickling process, this recipe works well on any “gamey” cut of meat. So, grab a nice venison roast out of your freezer and try this recipe.
- 2-3 pound venison roast
- 1 cup red wine
- 1 cup red wine vinegar
- 1/3 cup soy sauce
- 2 tablespoons sugar
- 2 tablespoons pickling spice
- 1 teaspoon fresh ground black pepper
- 1 teaspoon salt
- 10 juniper berries, crushed (optional)
- 1 onion, thinly sliced
- 2 carrots, thinly sliced
- 2 stalks celery, thinly sliced
- 2 tablespoons olive or coconut oil
- 1/2 cup dried cherries
In a medium bowl, mix wine, vinegar, soy sauce and sugar until thoroughly combined. Place marinade and roast in a sealable plastic bag. Add spices, salt and vegetables, and then seal the bag. Place in a shallow pan (in case of a leak). Refrigerate 72 hours, turning at least two times a day. Remove roast from marinade; do not discard marinade. In a heavy skillet, heat oil on medium-high heat and sear roast on all sides until nicely browned. Strain marinade and add liquid to pot, discarding remaining vegetables and spices. Bring to a boil; reduce to medium-low heat. Cover and cook for two (2) hours or until venison is tender. Alternatively, recipe can be transferred to a crock pot and slow-cooked 3–4 hours on low heat. Add cherries during the last 30 minutes of cooking time. Remove roast, let sit 10 minutes before slicing. Reduce or thicken pan drippings as needed for gravy. Serve with Roasted Red Cabbage and new potatoes fried in olive oil and butter.
Roasted Red Cabbage
- 6 cups thinly sliced red cabbage
- 1/2 cup thinly sliced red onion
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 cloves crushed garlic
- Salt & black pepper
In a large bowl, toss cabbage with all ingredients until well coated. Spread cabbage evenly on a baking sheet and roast in a preheated 400º oven 15–20 minutes, stirring occasionally. Alternatively, cabbage can also be stir-fried in a large skillet on medium-high heat.
Tiffany Haugen is a full-time cookbook author, columnist and recipe developer specializing in wild game, birds and fish. With a Masters degree in education and a health and nutrition background, Tiffany strives to find healthy, tasty, simple-to-prepare meals. Tiffany is one of the country’s leading wild game columnists, with recipes appearing monthly in over 30 magazines, reaching more than 4.6 million readers. She has penned nearly a dozen books, with more titles in the works. For more information, about her cookbooks and recipes, visit Tiffany’s website at www.tiffanyhaugen.com.