Sauerbraten From the Leg of Venison

Sauerbraten is one of the most popular dishes on German tables. Short meat and a lot of sauce, which can be piled on with dumplings so really well, probably make its huge success.

But on closer inspection, by no means all that glitters as sauerbraten is gold. The acid of the vinegar offered and offers a good opportunity likewise still such meat to sell that possibly already a little mueffelt – in order not to assume worse.

Therefore at this point a clarification: A first-class sauerbraten arises only from first-class meat and first-class ingredients. Vinegar plays an exceptionally important role in this. A cheap product with a sharp acidity may be suitable for cleaning the tiles in the bathroom, but it does not belong on a sauerbraten, and certainly not on a festive roast.

My main player in the Christmas menu is a surprise guest. No goose and no turkey, but venison and then even as sauerbraten. That could be fun, you might think. It will be, because sour is known to put you in such a mood. And it will be really tasty as well.

Of course, the roast venison will only turn sour if you pickle it.

This takes four or five days for a respectable festive roast weighing two kilos. So order the meat from the game dealer in time. Preferably sheer boneless venison from the topside. The good piece is rinsed, from all appendages.

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