i know this is "Smoking Meat Forums" but i have found wild game to be awsome in sauerbraten.dont get me wrong i loves my smoked pork but when a nice piece of wild pork finds its way to my table i find myself thinking its going to be a october fest weekend this weekend.
2-4 lb of meat (venison,pork,or beef)
1.5 cups dry red wine
.5 cup red wine vinegar
1 teaspoon dry mustard
.5 teaspoon kosher salt
.25 teaspoon ground cloves
.5 teaspoon fresh ground black pepper
1 clove garlic minced
1 tablespoon cooking oil
5 carrots cut up into 1 in. pieces
1 medium onion sliced and seporated into rings
1 cup beef broth7oz. of tomato puree
.25 cup of raisins
10 crushed gingersnaps
spaetzle or egg noodles
1.trim meat and put in a ziplock bag in a bowl stir together the wine,vinegar,dry mustard, salt,cloves,pepper and garlic.Pour over the meat and let marinate in fridge for 3-5 days turning occasionally
2.drain meat reserving marinade for later.
brown meat on all sides in a 6 quart pot in hot oil.drain off fat.combine 1.5 cups of marinade,carrots,onions,beef broth,tomato puree,and raisins.pour over the meet and boil.reduce heat to a simer and cook covered, for 1.5-2 hours or till meat is TENDER if using game it might take longer.
when meat is done transfer meat and vegetables to a plater.reserving juices in pot.
3.for the gravy skim fat from the juices and measure out 2.5 cups.(if you have to add water till it equals 2.5 cups)return to pot and stir in crushed gingersnaps. cook over med. heat till its thickened and bubbly and serve over meat,noodles and vegetables.
