Sweet & Sour Venison Chops
VENSION
Sweet and Sour
Use chops, ribs, steaks, and/or small roast
Soak 2-3 pounds of venison in buttermilk for 48 hrs.
Remove, rinse and pat dry the meat.
Rub surface with
3 cloves garlic, minced and ground black pepper
Heat pan (5 qt. – 12”) with olive oil.
Add in the meat to brown
While searing add (sear one side, turn over add onion and continue to brown meat 1-2 min.)
1 large (red) onions, chopped
Remove meat when brown and continue to cook onions until very brown, then
Add
½ cup Liebfraumilch wine
½ cup beef stock
After 1-2 minutes
Stir in
¾ to 1 cup apple cider vinegar
¼ to ½ cup packed dark brown sugar
1-3 bay leaf
Return meat, cover and simmer until fork tender (2+ hrs.) adding water as needed
Add ½ pound dried apricots 30 minutes into the cook.
Remove pan, uncover, cool and refrigerate overnight.
Slice meat if necessary and reheat for 30 minutes.
Serve with Potato Pancakes or Hofbauer Spaetzle (Swabian Noodles)
***Bonus***Bonus***Bonus***
Das Bier und Venison
Great for Deer Camp: It cooks while you are out still-hunting.
2 Large Red Onions
8 tbsp. Butter (one stick or ¼ pound)
3 lbs of venison cut into cubes
Flour
Salt & pepper
3 cloves garlic
1 bottle of beer
Soak meat in Buttermilk for 24 hrs.
Melt 4 tbsp. Butter in skillet, add diced onions.
When brown, remove onions to crock pot or Dutch oven
Add 4 tbsp. Butter to skillet. Flour meat. Brown meat in skillet and remove to crock-pot.
Season with salt & pepper.
Add garlic and beer.
Bring to boil and then lower heat to simmer.
Cook until tender. 4+ hours.
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