Venison Sauerbraten



1 brisket of venison

12 cloves garlic, crushed

6 lg onions, sliced

12 bay leaves

2 T coriander

4 c white or blush wine

~1/2 c flour

12 lg potatoes, sliced



Place the brisket, the onions, the garlic, the coriander, and the wine

in a non-metallic baking dish, cover, and refrigerate for at least 4

days; a whole week is better. Once a day, turn the brisket in the pan

so that the former top side is down in the marinade. Place, covered,

in a 300 degree oven, and bake for 4 hours. Remove from the oven, and

pour off the pan juices, and the spices. Line the bottom of the pan

with the sliced potatoes, put the brisket back on top, and return to

the oven. Bake, uncovered, for 90 min more. Remove the fat from the

pan juices, and puree in a blender. Strain through a sieve to remove

the large pieces of spice debris. Mix with flour, and simmer to form

a thick gravy. I generally serve this on a platter with the sliced

brisket on one side and the potatoes on the other, and the gravy in a

boat on the side. Roasted onions make a lovely accompanying veggie.