  Venison Sauerbraten with Red Cabbage and Spaetzle(4 to 6 servings)Sauerbraten 3 lb. hindquarter roast 2 onions, sliced 1 carrot, sliced 1 Tbsp. pickling spice 1 cup white distilled vinegar 1 Combine onions, carrot, pickling spice, vinegars and water. Pour over meat and marinate for 4 days, turning twice daily. 2. Remove meat from marinade, reserving liquid. Pat dry. 3. In a heavy saucepan, brown the roast on all sides in the fat from 2 slices of bacon. Sprinkle with salt and pepper and add marinade. 4. Simmer, covered, for 2-3 hours (or until meat comes apart easily). Remove meat from pot. 5. Strain marinade into a bowl reserving 2 cups of liquid. 6. Return liquid to pot. Add sour cream, brown sugar and ginger snaps. Reduce until thickened to a gravy-like consistency. 7. Slice meat and reheat in gravy. Red Cabbage 1 head of red cabbage, chopped 1 tsp. salt Fat from 2 slices of bacon 2 Tbsp. sugar 2 Tbsp. brown sugar 1/2 cup apple cider vinegar 1/2 cup water 1 apple 1. Place cabbage in pan. Cover with water. Add salt and boil until tender. 2. Fry bacon in skillet. Reserve drippings. 3. Drain cabbage; add to bacon drippings. 4. Add remaining ingredients and cook until liquid has evaporated. Spaetzle 2 eggs 1/2 cup flour 1/2 cup heavy cream Salt and pepper Butter 1. Mix all ingredients. Dough will be stiff. 2. Press dough through a colander into a pot of boiling water. 3. Cook dough balls until they float. 4. Strain and toss with butter. |