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Recipe |
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| Munich Sauerbraten (game) | ||
| Ingredients: | ||
| 1.5 kg lean beef (or wild meat) ……..round or flat shoulder good ½ litre each of water and wine vinegar 1 onion 2 bunches soup greens ** 4 juniper berries 2 cloves Pinch each of salt, rosemary, thyme 50 g (1 ¾ oz) bacon fat 3 Tbsp butter 1 slice sourdough bread 2 ½ cups sour cream 1 Tbsp flour Salt & pepper |
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| Directions: | ||
| Heat vinegar and water together. Dice onion and add it and spices and greens to mixture. Put meat in a container (not plastic or metal) and pour mixture over it. Let meat sit in this marinade in a cool (not cold!) place for 3 or 4 days, turning occasionally. Remove meat from marinade and wipe dry. Smear with bacon fat and salt and pepper lightly. Sear meat on all sides in the fat; add 2 ladlefuls of the liquid marinade and the drained vegetables and spices. Lay the piece of bread in the sauce. Roast for 2 to 2 ½ hours at 350 F. ½ hour before the end of cooking pour 1 cup of the sour cream on the roast and baste more frequently. At end remove roast and let rest while you prepare sauce. Sauce: Mix remaining sour cream with flour and then add to sauce in roasting pan. On the stovetop bring it to a quick boil, and then rub it through a sieve to mince herbs, spices and onion. Pour this sauce over slices of roast and serve with potato salad! Guten apetit! **Bavarian Soup Greens Bay leaf, leek, carrot, celery, parsley, parsnip, tomato and onion. Put together a small amount of each, favouring those you like. These are constant ingredients in Bavarian sauces that require “soup greens”. |
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| Submitted by: | ||
| Wolf & Sharyn Riedl |
| Hosted by: www.nwtel.ca | |
| Designed by: Bruce Ross |