How To make Crock Pot Sauerbraten

Slow Cooker Venison Stew | Thick & Hearty Recipe

You have got to try this thick & hearty slow cooker venison stew recipe if you have deer meat in the freezer. Full recipe:

This thick, hearty and healthy slow cooker venison stew is made in the crockpot with tender hunks of deer meat, veggies, and a rich & flavorful broth.

This venison stew recipe ( is one of the most popular recipes on my website. But, some have commented that they love the flavor but wish it was a bit thicker. So, I decided to give you a super easy version of deer meat stew that you can make in the crockpot that's nice and thick. Just what you all asked for!

The reason I like making venison stew in the slow cooker is because the crockpot allows you to cook your deer meat low and slow (or braise gently in liquid) for hours at a time with little to no effort. And you're not messing up or crowing the oven/stovetop.

This is the BEST slow cooker venison stew because it combines a rich, flavorful broth (that really works WITH and is designed for your wild game), tender meat, perfectly cooked veggies. And, you're basically only working on it for about 15 minutes before you let the slow cooker do all of the work for you! How easy is that? (where are my Ina fans at?)

As I mentioned previously, if you're working with a tough cut of meat or one with a lot of connective tissue, it's best to cook it low and slow. AKA, cooking it at a low temperature for a long time to ensure that the meat falls apart. If it isn't falling apart, turn the heat down and cook it longer. I recommend cooking this stew recipe for 8-9 hours on low in the slow cooker. You can do 4-5 hours but your meat won't be as tender and the flavor won't be as developed. So, you've been warned!

Since this recipe takes 8 hours to make, you can always do all of the chopping the night before and sear your venison and add it to the slow cooker. When you wake up, add the liquid, set it, and forget it while you go about your day.

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Betty Crocker Lost Recipes Cookbook: Slow Cooker Sauerbraten

Ingredients:
2 lbs beef stew meat
2 cups diced onion, about 2 medium onions
1 cup beef broth
1 cup red wine vinegar
2 bay leaves
3/4 cup crushed gingersnap cookies, about 15 cookies
2 TBS brown sugar
egg noodles

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❤️ Authentic German Sauerbraten Recipe using a Crockpot ~ Just like Oma

Here's the Sauerbraten recipe that comes from my Mutti's own handwritten cookbook. Using a slow cooker, aka crockpot, makes this tender marinated meat ever more tender. Traditionally served with red cabbage and potato dumplings, this authentic German meal is wunderbar!
Find the full recipe here:

Sour Roast - Sour Beef // German Sauerbraten Recipe ✪ MyGerman.Recipes

Sauerbraten is translated to Sour Roast or Sour Beef and is a German pot roast with a slightly sour taste for the meat and also for the gravy. To counter the sourness of the ingredients like wine and vinegar, some sweet ingredients are added, i.e. gingerbread.

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Three Super Easy Slow Cooked Recipes | Gordon Ramsay

Here are three super easy slow-cooked recipes for you to try. Slow cooking takes a lot of stress out of cooking and makes for some truly incredible flavors.

#GordonRamsay #Cooking #Food

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Sauerbraten Selber Machen (Rezept) || Marinated Pot Roast (Recipe) || [ENG SUBS]

Einen Sauerbraten vom Rind Selber Machen. || How to cook a Marinated Pot Roast.

Für das Rezept benötigen Wir folgende Zutaten || For the recipe we need the following ingredients:

Zutaten für 6 - 8 Personen: || Ingredients for 6 - 8 Personen:

•1,5 Kilogramm Rindfleisch zum Schmoren (bspw. Tafelspitz, Hohe Rippe oder Falsches Filet) || 1,5 kilograms beef for braising (for example cap of rump, prime rib or mock tender)
•1 Bund Suppengrün || 1 bunch soup vegetables/mirepoix
•750 Milliliter Rotwein || 750 milliliters dry red wine
•250 Milliliter Rotweinessig || 250 milliliters red wine vinegar
•2 – 3 Zwiebeln || 2 - 3 onions
•7 – 8 Wacholderbeeren || 7 - 8 juniper berries
•3 Lorbeerblätter || 3 bay leaves
•3 – 4 Pimentkörner || 3 - 4 pimento seeds
•3 – 4 Gewürznelken || 3 - 4 cloves
•1 Teelöffel Senfsaat || 1 teaspoon mustard seeds
•1 Teelöffel Pfefferkörner || 1 teaspoon peppercorns
•2 – 3 Rosmarinzweige || 2 - 3 sprigs rosemary
•1 – 2 Esslöffel Tomatenmark || 1 - 2 tablespoons tomato paste
•125 Gramm Pumpernickel || 125 grams pumpernickel (alternatively honey bread)
•Zuckerrübensirup || Beet syrup
•50 Gramm Rosinen || 50 grams raisins
•50 Gramm Cranberrys || 50 grams cranberries
•1 Esslöffel Butterschmalz || 1 tablespoon of clarified butter
•Salz & Pfeffer || Salt & pepper

Küchenhelfer || Kitchen gadgets:

•Grosser Topf zum Aufkochen der Beize || Large pot to prepare the marinade
•Grosse Auflaufform, Plastikbehälter oder Topf mit Deckel || Large casserole, plastic container or pot with lid
•Nudelsieb || Colander
•Großer Topf oder Bräter mit Deckel || Large pot or roasting dish with lid
•Feines Sieb || Fine sieve
•Alufolie || Aluminum foil
•Küchenpapier || Kitchen paper
•Topf für die Sauce || Pot to cook the sauce
•Pürierstab ||

Das komplette Rezept zum Nachlesen findet ihr hier:



The complete recipe for future reference can be found here:



Viel Spass beim Nachmachen ;) || Enjoy cooking ;)

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