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	<title>Better Gardens than Home &#187; sauerbraten</title>
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		<title>Cooking-Venison Sauerbraten</title>
		<link>http://bettergardensthanhome.com/index.php/2010/01/cooking-venison-sauerbraten/</link>
		<comments>http://bettergardensthanhome.com/index.php/2010/01/cooking-venison-sauerbraten/#comments</comments>
		<pubDate>Mon, 04 Jan 2010 13:10:45 +0000</pubDate>
		<dc:creator>Gramma Greenjeans</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Venison]]></category>
		<category><![CDATA[front leg roast]]></category>
		<category><![CDATA[marinade]]></category>
		<category><![CDATA[sauerbraten]]></category>
		<category><![CDATA[venison]]></category>

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		<description><![CDATA[It&#8217;s cold.  I want comfort food.
In this house, comfort food doesn&#8217;t have to be pretty.  This isn&#8217;t.  But it does have to be warm, stick-to-your-ribs style delicious.  Sauerbraten fits that description.
Sauerbraten is definitely not a last-minute meal.  The meat has to marinate at least 2 or 3 days (mine went almost a week with no [...]]]></description>
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