Sauerbraten of venison

Ingredients for 4 servings:

• 800 g leg(s) of venison, boned
• 7 tbsp vinegar
• 2 tbsp sugar
• 2 cubes of stock
• 2 liters of water
• 2 tbsp spice mix (sauerbraten spice)
• 2 onions
• 200 g jam (cranberry)
• ½ gingerbread (sauce)
• Salt
• possibly sugar
• possibly roux, dark
• oil

Instructions

Working time approx. 25 minutes; Rest period approx. 4 days; Cooking/baking time approx. 35 minutes; Total time approx. 4 days 1 hour

Tie the boned venison leg into a roast joint. Cut the onions into eighths. Make a stock with vinegar, stock cubes, water, Sauerbraten seasoning, sugar, and onions. Add the meat and let it boil briefly. Then let the meat marinate in the refrigerator for 3-4 days. Remove the meat from the stock and sear it on all sides in a pressure cooker. Strain the stock and pour it around the meat. Close the lid and cook the venison for about 35 minutes. Remove the meat from the pot and let it cool slightly. Stir the gingerbread into the sauce, add the cranberries. Season with salt and sugar, if desired, and simmer the sauce. Thicken with a little dark roux, if desired. Remove the strings from the meat and slice it. Return it to the sauce and heat through. Dumplings and cranberries are delicious with it. This recipe can also be modified by replacing 1/2 liter of water with a good red wine. I chose the non-alcoholic version because children are eating with me.