Sauerbraten (German-style Beef Potroast)

DSO is a hunter; I know, HOW did that happen? While our property is filled with deer and wild turkey, these are totally off limits. If he wants to hunt, he has to go to his hunting club. I tasted venison twice and both times it tasted like old meat to me. It is a disgusting color, has almost no fat, and is not allowed in our upstairs freezer. That said, I have made venison sauerbraten for DSO in years past (I use rubber gloves so I don't have to touch that grey meat).  To his dismay, DSO has not gotten a deer for the past two years, so I haven't had to contend with cooking something I detest. That said, I did feel kind of sorry for him, so I decided to make him a "real" sauerbraten, something that's a bit labor intensive (just because you need to plan the days for the marinating), but very, very delicious.

Makes 8 - 10 servings
1 1/2 c vinegar
1/2 c red wine
1 c water
2 tbs sugar
1 tsp whole black peppers
4 bay leaves
4 onions, sliced
18 whole cloves
1 1/2 tsp ground mustard
3 1/2 tsp Kosher salt
4 lb boned rump roast
2 tbs flour
freshly ground pepper
1/4 c fat
1/3 c gingersnaps, crushed finely
1/2 c sour cream

Two to four days before serving:
In large bowl, make the marinade: combine vinegar, wine, water, sugar, 1/2 tsp whole black peppers, bay leaves, 3 onions, 12 cloves, 1 tsp ground mustard, and 2 tsp salt. Place meat in large ziplock bag and place bag back in a large bowl and pour in marinade. Refrigerate 2-4 days, turning bag each day.

On the day you plan to eat sauerbraten:
Remove meat. Strain marinade and set aside. Dry meat well with paper towels. Combine flour, 1 1/2 tsp salt, a few grinds of pepper. In hot fat in Dutch oven, brown meat well on all sides, about 15-20 minutes. This is a VERY important step, so don't rush it. Add 3/4 c reserved marinade (refrigerate the rest), 1 sliced onion, 1/2 tsp ground mustard, 6 cloves, 1/2 tsp whole black peppers. Simmer, covered, about 3-3 1/2 hours, until meat is fork tender, adding 1/4 cup marinade, if needed.

Remove meat to hot platter, slicing it first; keep warm. Strain drippings from Dutch oven into glass measuring cup. Let stand a few minutes to settle. Pour off all except the bottom 1/3. Return these drippings to the Dutch oven. Stir in crushed gingersnaps and rest of the marinade, stirring until thickened. Stir in sour cream, then add back the sliced meat (do not boil or sour cream will curdle). Serve with mashed potatoes or buttered noodles.

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TASTE NOTES
I'd forgotten just how wonderful a sauerbraten tastes. The few times I've ordered it out, it's been dry and stringy. Not so this with this one. The sweet-sour flavor of the marinade marries so well with the spiciness of the gingersnaps and the creaminess of the sour cream gravy. The meat was juicy and tasted even better the next day. Leftovers make wonderful hot sandwiches, too. This is just the meal for a cold night or for when you have company for dinner.