German Food
Several folks in my family tree were German. I'm not sure if that's why I like German food or if I was just brought up right. :)
Click on the recipe name and you'll be taken to that recipe below:
Sauerbraten - Family recipe.
Sweet Sauerbraten - From my Uncle.
Spaetzles - Family recipe.
Red Cabbage - Family recipe.
This is our family
recipe. I remember having it with deer roast when I was growing up and have done
so whenever I got some venison ever since.
Ingredients:
Combine in a large bowl:
2 Medium onion (sliced)
1/2 Sliced lemon or lime
2 1/2 cup Water
1 1/2 cup Red wine vinegar (don't cheat and use regular)
12 Whole cloves
6 Bay leaves
6 Whole peppercorns
1 tbsp Sugar
1 tsp Salt
1/4 tsp Ground ginger
Instructions:
Into the combined mess put your chunk(s) of meat (about 4 or 5 lbs) - turn it to
coat with mixture then put in refrigerator for 5 days (6 or 7 ok too!). Be sure
to turn meat every 12 hours or so.
When ready to cook - take meat out and brown it in two tablespoons of hot shortening (use a large pot). When browned, add the marinade to the pot and cook slowly for about 2 hours. When done, take out meat and set aside. Strain out the spices and make the best part - the gravy!
For each 3/4 cup of meat juice and marinade, add 1/4 cup water - then add 1/3 cup of broken (crushed) gingersnaps (that is as in gingersnap cookies) - It'll take about 1/2 - 3/4 of a box - cook and stir till thick.
I generally make up a batch of spaetzles (sp?) - you can get them ready made in the store or make your own - they are small dumpling like things that you boil.
Also good with red cabbage.
Invite about 3 or your
best buddies over and have them bring some Lowenbrau and ''it can't get any
better that this!"
Sweet Sauerbraten
This recipe works well on venison, or just about any game meat, or a beef round
or rump roast. You need not be too fussy with the measures of ingredients. A
little more or less of this or that will not matter too much. You can get away
with using pumpkin pie spice in place of the cinnamon, allspice, and nutmeg, in
the appropriate measure. You can also use apple cider in place of the apple
juice, but it will then be necessary to add a little brown sugar, or maple
syrup, or honey to sweeten.
THE MARINADE
2 cups cider vinegar, and 2 cups apple juice
3 med onions, chopped fine in a food processor
3 - 4 bay leaves
1 tsp powdered cloves and 1 tsp powdered cinnamon
1/2 tsp allspice and 1/2 tsp nutmeg
1 tsp black pepper
Mix the marinade ingredients, and let the meat stand in it, covered in the
refrigerator, or packed in ice in a cooler for 2 to 3 days. This recipe will do
a 5 to 7 lb roast. Smaller pieces of meat, 1 - 2 lbs are OK too. If there is not
enough liquid to fully cover the meat, add more vinegar and apple juice in equal
proportions. Using a smaller pot or crock pot helps reduce the liquid.
THE VENISON
3 - 5 Tbsp cooking oil
2 med onions, chopped medium fine
1 lg green pepper, sliced
1 1/2 cups strained marinade
1 cup beef broth (Canned is good, or made from a bullion cube)
1 cup V-8 juice (or tomato juice)
2/3 cup red wine
1/2 tsp oregano
1 1/2 tsp garlic powder (or 3 crushed cloves fresh garlic)
1/2 cup sour cream
1/2 to 3/4 lb ginger snap cookies, chopped very fine in a food processor
(1/4 cup brown sugar, or maple syrup or honey, only if you use cider)
Bubble the marinade at a quick boil in a pot for 10 minutes, and strain when
done. Save the liquid. At the same time sear the meat in the cooking oil in a
large pot. When the meat is seared, set it aside and saute the onions and
peppers, in the same pot. When the onions and peppers are slightly tender, add
the meat and all of the ingredients except the ginger snaps and sour cream.
Simmer slowly for 3 hours. Remove the meat and set aside on a carving board. Use
as much of the finely ground ginger snaps as necessary to thicken as much of the
liquid used to cook the meat as desired to make gravy (you’ll probably use most
or all of it). Stir in the sour cream. Put a little of the gravy on a platter,
and slice the meat onto it. Top with more gravy to help keep the meat from
drying out. Serve with mashed potatoes, spaetzle, noodles, or potato pancakes.
Apple sauce goes well as a side dish.
Ingredients:
2 Eggs
1 1/2 cup Flour
1/2 cup Water
1/2 tsp Salt
1/4 tsp Baking powder
Instructions:
Beat the eggs, then combine them with the rest of the ingredients and beat well.
Drop small bits of the batter from a spoon into simmering salted water, or put
the batter through a colander, or spread on a cutting board and cut in thin
slices and slide into the water. They should be light and delicate. Try out a
sample and if it is too heavy, add water to the batter.
Simmer until they are done and drain. They should be similar in consistency to
noodles, when they are done.
Ingredients:
1 Head Red Cabbage
8 apples
5 strips bacon
1 small onion, chopped
2 tbsp brown sugar
2 tbsp vinegar
Instructions:
Cut the bacon into small pieces, add onion and sauté.
Add the cabbage and apples (sliced) and cook till tender.
Add a little brown sugar and vinegar until it tastes right.