Smoked Venison Sauerbraten

I made some venison sauerbraten using a hind roast from the doe I got this fall....

For the marinade, I used

1 cup of cider vinegar

1/2 cup of oil

1 cup of red wine

about 1 tsp of lemon juice

1 tsp of whole cloves

1/4 tsp of allspice

2 cloves of garlic, minced

1 tsp of cracked black pepper

1/2 tsp of kosher salt

2 TBS of brown sugar

and some sliced onion

I let this marinade for 2 days in the fridge.

Smoked with a bit of apple wood... and at a temperature of 275.

I pulled the roast off the smoker at an internal temperature of 145, wrapped in foil with the drippings and some beef broth. I let it rest for 30 minutes...

I made a sauce with the drippings and beef broth by bringing them to a boil and adding a bit of flour to thicken.

The venison saurebraten, rustic mashed potatoes .....grilled leeks with smoked cheese and bacon...

It was pretty tasty!