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Old 09-24-2011, 08:39 AM   #11
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Aunt Bea's Avatar
Join Date: Mar 2011
Location: near Mount Pilot
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Originally Posted by justplainbill View Post
That's the way my wife's side of the family makes it. It's also pretty good made with venison.

This is one my mom used when we had overdosed on ground Venison

Hunters Venison Sauerbraten Klopse
1 pound ground venison
1 egg
1/4 cup milk
1/4 cup dry bread crumbs
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
1 cup water
1/2 cup apple cider or white vinegar
4 tablespoons packed brown sugar
3/4 teaspoon ground ginger
1 bay leaf
2 tablespoons all-purpose flour
2 tablespoons water

In a large bowl, mix together venison, milk, and bread crumbs, egg and seasonings. Shape into 1 inch balls.

Heat oil in a large heavy skillet over medium heat. Cook the meatballs until evenly brown; drain excess fat. Stir in water, vinegar, brown sugar, ginger, and bay leaf. Cover, and simmer for 30 minutes. Skim off any fat. Transfer meatballs to a serving dish, and keep warm.

Combine flour with 2 tablespoons of water, and whisk into pan. Cook, stirring constantly, until thickened. Pour gravy over meatballs.

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Old 09-25-2011, 03:04 AM   #12
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Location: Hannover, Germany
Posts: 5,763
you will need at least 3 days.. the marinate has to go through the whole piece of roast...
and the longer the better

LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
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