#Venison sauerbraten how to#
#Venison sauerbraten free#

#Venison sauerbraten how to#

I am so grateful that we got selected to be a part of this program because IвЂ™ve been wanting to do this for 20 years вЂ“ to learn how to hunt. вЂњBut by that point I was too old and nobody wanted to teach a grown man how to hunt. So IвЂ™m going to have to get into this (hunting).вЂ™ IвЂ™d like to have an authentic sauerbraten, but thereвЂ™s no way IвЂ™m ever going to find a deer roast in a grocery store. вЂњI thought: вЂThat sounds like a really good idea. вЂњWhen I was a college student in my mid-twenties, I had learned somewhere, probably in German classes, that one of my favorite German dishes, which is sauerbraten, was actually intended to be a deer dish and the vinegar sauce you get is for trying to cover the gamey flavor,вЂќ Hoffa said. He also expressed deep gratitude for all the time CPW staff had put in to teaching us how to hunt and prepare our harvest. Hoffa, who was there with his wife and two kids, shared how both he and his son harvested a deer during RSP and what a great experience both hunts had been. Later, we went around the room relating our favorite part of the 2019 RSP experience. It was a great reminder of how much care the participants put into preparing their harvest for friends and family to enjoy. It was fresh, organic meat and it fed RSP families with rich, wild flavors you just donвЂ™t often get from store-bought, farm-raised meat. Even with taking small portions, there was more food than I could personally sample in one evening. Pots of homemadeВ stews and soups made from fresh, wild game harvested by members of the Rookie Sportsperson Program lined a table at the final banquet.ДЄnd there was much more. Vasu Seeram prepared deer biryani, a mixed rice dish from India.

Evelyn Zhao prepared pronghorn meatballs. Kevin Williams brought venison green chili. Classmate Dave Hoffa brought lasagna with sausage made from white-tailed deer. (Since I wasnвЂ™t successful on my pronghorn hunt, I brought an apple pie. 18.Д®veryone who had harvested an animal in RSP brought a dish they had prepared to share with the group. One of the main motivations many RSP participants had given for wanting to learn how to hunt way back when the program started in March 2019 was on display at the final banquet on Jan. Natalie Duncan, 14, proudly displayed her Hunter Education certificate. We became certified in the safe handling of firearms through a Hunter Education course and have been out on a couple hunts with our mentor, District Wildlife Manager Logan Wilkins. Over the past nine months, my daughter Natalie and I have learned about all things outdoors.

#Venison sauerbraten free#

RSP is a free program offered by CPWвЂ™s Southeast Region headquartered in Colorado Springs.

12) Slice the meat and serve with sauce, serve with potato dumplings and steamed vegetables.Travis Duncan peers out of a blind on a hunting expedition.ДЄfter nine months of outdoor adventures including hunting, fishing, hiking and camping, my final outing as a member of Colorado Parks and WildlifeвЂ™s Rookie Sportsperson Program (RSP) ended up being an indoor event вЂ“ the banquet where RSP members could share their food and favorite memories of the program.

11) Add the sour cream and whisk to blend salt and pepper to your taste.

Puree the sauce, and reduce a little (I usually reduce by a 1/4.

10) Remove the meat from the pot and keep warm.

9) Add 1 cup of the marinade (without leaves and pepper) and simmer for at least 1 1/2 hours on low heat in a covered Dutch oven, turning only once.

8) Salt the meat and add the grated potatoes and carrots, bouillon and, optionally some more red wine (esp.

6) Heat the cooking oil and brown the meat, turning it until browned on all sides.

5) Cut the onions in half and slice thin, grate the carrots and potatoes coarsely.4) Season the meat with course ground pepper on all sides.3) Remove the meat from the marinade and pat dry.2) Add bay leafs and pepper corns and place the sealed container in the refrigerator, refrigerate for 2-3 days turning the meat around a few times to evenly marinate.1) Place meat in a deep Tupperware container with a tight fitting lid, fill with vinegar (or mixture) until fully covered.