Wendy’s Black Pot Deer Roast Dutch Oven Recipe
Based on common “black pot” (cast iron) Dutch oven techniques for deer, this recipe focuses on low-and-slow cooking to make the lean venison fork-tender
1 can mushroom soup
1 can crushed tomatoes
1 pkg. dry onion soup mix
Salt & Pepper to taste
1/4 cup Cider Vinegar
3 to 4 pounds roast (use beef, pork, elk, deer, or moose.)
2 small cans green chilies
Mix first five ingredients together in a 10 inch warmed and oiled Dutch Oven. Add roast and spoon mixture over it. Roast will be almost covered. Top with Chilies. Cover and bake in your oven at 300 degrees for 3 to 4 hours.
From the Log Cabin Presents Lewis & Clark cook book page 33.
By Colleen Sloan
Serves: 4
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don’t forget the Food!!!
Wendy’s Black Pot Deer Roast Dutch Oven Recipe
