In terms of European cuisine, I admit to being rather maladjusted. I’m blaming Germany, as German dishes have ominous sounding names. A mention of Knockwurst brings about general anxiety. The muttering of Schweinsaxe evokes feelings of dread. And for god sakes NO, I will NOT touch your schnitzel, no matter how much you pay me.
Sauerbraten on the other hand, well that’s a whole different story.
½ C water
½ C red wine vinegar
1 T chili powder
1 t cumin
1 t salt
1 t celery salt
2 t sugar
½ t ground clove
½ t black pepper
3 bay leaves
1 lemon, sliced
2 T dried diced onion
1 lb cubed elk stew meat
1/3 C diced yellow onion
2 oz ginger snaps, broken
- In a glass bowl, mix the first 12 ingredients.
- Add the meat and mix well.
- Incubate in a refrigerator for 24 hours.
- Add the yellow onion and mix well.
- Return to the fridge for another 12 hours.
- Cook on low in a crock pot for 8 hours.
- Remove the lemon and bay leaf.
- Add ginger snaps and cook on high for 15 minutes.
- Serve over cooked and buttered egg noodles.
The elk meat was exceptionally tender and the flavor had notes of lemon, clove, and chili. Together these disparate tastes did pretty well not to confuse the palate, as may be expected of such an odd cacophony of flavor. The Chili Sauerbraten was exquisite over noodles. Truly an experience to be had, the Chili Sauerbraten zinged with flavor (and its name isn’t overtly phallic).