Wednesday, September 4, 2013

FEED YOUR FACE: Another venison recipe.

This is for your Dutch Oven. Your Dutch Oven can be used for just about all types of big, wild game. Of course, we know that game meats, like venison, are usually very lean and -- if not cooked properly -- can come out looking like the sole off of a old army boot and taste like you know what. In my opinion, there is nothing better than game meat, of all types, that is cooked right.

So, for this you need to use a Dutch Oven or a deep skillet. You could use one of them newer types of Dutch Ovens that are enameled and come in different colors if that's what you have. They don't have legs like the black ones, though, but cook just as good. Plus, you do not have to season them. So let's do a venison (or elk) roast.

You will need:
Flour
Salt & pepper
1 onion
1/2 cup hot water
1 can of tomato soup
Several strips of bacon
Suet or some bacon grease
Toothpicks

Trim off any fat that is on the roast. Mix salt and pepper in with some flour. Roll the roast in the seasoned flour mixture. Put enough suet or bacon grease in the bottom of a preheated Dutch Oven. Sear the meat on all sides. Then put your bacon strips across the roast  and fasten them to the roast with toothpicks. Slice up the onion, and hang rings of onion from the toothpicks.
Pour in 1/2 cup of hot water and the can of soup. Then cover it and let simmer for a couple of hours until tender and done.

You can make a great gravy out of the pan juices. Maybe make some biscuits to go along with.
My great grandmother would make this dish and I'm here to say there were never any leftovers.

So, get out the old Dutch Oven, do some cooking, and FEED YOUR FACE!

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