Venison Roast - Dutch Oven!!!

[Hotspotter]

Tried this out a few weekends ago as a suggestion from a friend who's a dutch-oven nut! Needless to say, it turned out phenomenally well. Enjoy.

1 Dutch Oven - big enough to hold roast

1 Venison Roast 3-5lb

4 Potatoes

4 Carrots

4-10 cloves garlic

1 large green onion

3 celery stalks

2 bottles dark beer (I used moose drool)

1 lb Bacon (less for smaller roast)

Seasoning salt, pepper, various seasonings

Prepare roast by plunging knife in roast to make hole, then sticking garlic slices inside. Do this for each side of the roast. Cover outside of roast with seasoning (to your preference, we're going for a crusted look, so apply liberally). Set roast aside.

In dutch oven on stovetop, start to fry bacon you've cut into chunks. When it get's soft/translucent, add 1/2 onion diced, a few cloves of garlic diced, and celery chopped. Sautee very shortly.

Dutch oven should be very hot by now and bacon not quite fully cooked. Sear your roast in the bacon grease on all sides. It seems like alot of grease, but the venison has little/no fat of its own. Preheat oven to 350.

Add two beers after a few minutes off of the flame, just before you stick it in the oven, as you don't want to warp the oven. All the liquid is good, you won't have to mess with the roast when cooking. Add the potatoes cut into chunks and carrots cut into chunks. The rest of the onion very coarsely chopped can be added now as well. Add as many whole cloves of garlic as you can stand right now.

Cook for 1 hour at 350 with a tight fitting lid in oven. After 1 hour, back down to 225 for about 4 hours. It should be quite tender, but you can turn your oven as low as it goes while still keeping it warm, and the roast will soak back up even more juice.

People who hate venison would have a hard time not liking this!

Joel

[Gus]

Holy buckets that sounds like a winner! I'm drooling on my keyboard! I have one roast left but no dutch oven...hummm

[Leaky]

Sounds Excellent. Thanks!

[89Bronco]

I'm heading out to buy a dutch oven!

[Gissert]

I love my dutch ovens, especially in elk camp. Start a meal in them (with charcoal) at lunch, and supper is ready when you get back to camp.

[Browning83]

I was wondering if you could do this recipe in something besides a dutch oven....possibly a crock-pot? Well any info would be appreciated.

[Hotspotter]

I'm sure you could do it in a crockpot.....no problem.

It would be cool if you have a cast iron pan to fry up the bacon/veggies, and sear the outside of the roast. Make sure and scrape the pan for all the brown bits and fat as that's what makes the taste IMO.

From there, just crock-pot it with the beer and drippings.

Let me know how it works!!!

Joel

[Browning83]

Tried the roast in the crock-pot out and it was very good. The meat was very tender and could cut it with a fork. I did all the same steps as jnelson said. I went a little overboard on the garlic for my liking but otherwise was very good. Thanks jnelson for recipe....having a feeling that i am going to use this recipe a lot

[Hotspotter]

Glad to hear it worked out so well. The crockpot method sounds like a much more convenient option. I'm going to try it this way as well. Thanks Browning for "field-testing" it!!!

Joel