Dutch ovens and a venison roast are so very adaptable in the kitchen that a good cook can create a myriad of delicious meals with them. Johnny Hatridge, of Arkansas, has his own creative spin on the classic. And be sure to not forget the cornbread — it’s the perfect complement.
- 10 cups coffee
- 5 red potatoes, cut bite-size
- 2 to 3 pounds deer roast
- 5 carrots, cut bite-size
- 1 large onion, diced
- 4 stalks celery, cut bite-size
- 4 cloves garlic, diced
- 4 turnips, cut bite-size, optional
- 3 Tbsp. olive oil
- 1 can cream of mushroom soup
- 1 bell pepper, diced
- Corn starch
In a large cast iron Dutch oven, heat olive oil and brown roast on all sides. Add onion, garlic and bell pepper. Pour coffee over roast. Cover and cook in 250- to 300-degree oven until fork tender. Add potatoes, carrots, celery, turnips and soup. Add corn starch to thicken gravy. Make corn bread and serve hot. Enjoy!
Stacy Harris’ Recipe for Venison Lettuce Wraps
Gut It Cut It Cook It is one of several great venison cookbooks available in ShopDeerHunting.com with tips and recipes for your hard-earned venison. It includes proper field dressing and butchering to storing and preparing your venison. In this info-packed book you’ll find checklists and descriptions of tools you’ll need to get the job done right and affordably, advice for shot placement and ammunition, step-by-step photos and instructions for proper field dressing and skinning, the best tips for butchering, wrapping and freezing venison, and much more. You’ll also get a bonus CD of 50 venison recipes, field dressing chart and meat cuts chart. See it and other great venison cookbooks here.