Venison Roast (Dutch Oven Style) has long been a mainstay in my hunting camps. I first had this as a young boy in my first wilderness deer camp in the Klickitat area of Washington. One of my uncles got a deer and prepared this dish later that week after the deer had hung for the week.
- 1 venison roast (boneless)
- 1 head of garlic (crushed)
- Rock salt and peppercorn rub
- 1 whole onion (sliced)
- 1 can of your favorite beer
Trim all silver skin and fat from the exterior of the roast. Peel and crush 1 head of garlic, insert the crushed garlic pieces randomly inside the roast (when out hunting or in camp I simply stab into the roast with a narrow blade knife and push the garlic down inside the meat. Lightly rub the salt and peppercorn mix over the outside of the roast. BE CAREFUL, depending upon your taste a little may go a long way (the same with the garlic!).
Place the venison roast in a Dutch oven (the closer to the size of the roast the better) pour in the full can of beer (should fill at least half way up the roast).
Cover the roast with sliced onions and cook at 350 to 400 degrees approx. 1 hr for each pound the roast weighs. At approximately the halfway cooking point turn the roast over in the oven for the remainder of the time.
In a separate Dutch oven, boil some halved or quartered baby red potatoes (un-peeled), drain when they are done, add butter and sage to taste.