You'll need about 1/2 stick melted to do this trick. To serve, slice the roast into 1/4 inch thick slices: Venison can be dry - it has zero fat - so one trick I do is to coat each slice in melted butter before I serve it.The sauce should taste sour, warm (a pumpkin pie sort of spicy warm) and a little zippy and sweet. Add another tablespoon of gingersnaps if you want, or add a tablespoon of sugar. They will not dissolve completely at first, but keep stirring and they will disappear. Whisk in 4 tablespoons of the pulverized gingersnaps. Taste for salt - it will probably need it - and add enough to your taste. The mixture will turn to clay at first, then loosen into a silky sauce. Slowly whisk in the strained cooking liquid, one cup at a time. Cook the roux until it is the color of coffee-and-cream, stirring often. When it is frothing and totally melted, whisk in 2 tablespoons flour. In a medium-sized pot, melt 3 tablespoons of butter over medium-high heat. You want it to look like a rough meal or coarse flour. Take the 8 gingersnap cookies and pulverize them in a blender. Strain the cooking liquid through a fine-meshed sieve into a bowl. Make the sauerbraten sauce: Sauerbraten is all about the sauce.Reserve the rest of the oil or butter for later. Remove roast from oven and coat with oil or melted butter: When the roast is done (completely tender), take it out of the pot and coat it with some of the 1/4 cup olive oil or melted butter.At 275☏, it should take about 5 hours to cook. The roast should take between 3 1/2 to 8 hours to cook, depending on the oven temperature. This is also a good way to test for doneness - you want the roast to almost be falling apart. If the venison is not submerged by the marinade, turn the roast over every hour. Cook the venison in the marinade: Pour the marinade into a Dutch oven or other lidded, oven-proof pot and bring it to a boil.If you brown the outside, you will get a gray ring around the edge of the venison when you cut into it. I chose not to because if you then simmer the venison at a low enough temperature, it will remain pink all the way through. Brown venison in butter or oil (optional): Now you have an optional step: You can, if you choose, brown the venison in butter or oil.You can go up to 300☏ - a typical venison roast will be ready in 3 1/2 hours at this temperature - but you will get gray, not pink, meat. At 275☏, the roast will probably take about 5 hours to cook. Preheat the oven to 275☏: Actually, 225☏ is a better temperature, but the roast can take up to 8 hours to properly cook then this is what I do at home on weekends.When you are ready to cook, remove the roast from the marinade and sprinkle it all over with salt. Three days is a good length of time for this. Submerge the venison in the marinade and refrigerate for at least 24 hours, and up to 5 days. Turn off heat and allow the marinade to cool. Marinate the venison: Put marinade ingredients (wine, vinegar, water, peppercorns, juniper, mustard, cloves, bay leaves, thyme, celery, carrots and onion) in a pot and bring to a boil.
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