Venison Roast in Dutch Oven (Recipe) | Outdoor Channel
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Venison Roast in Dutch Oven (Recipe)


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You may use any size of venison roast that you wish, just make certain to remove the silvering around it. This makes the meat taste wild.


  • 1/4 cup yellow mustard
  • brown sugar
  • 6 to 12 slices bacon
  • 3 onions, halved


Squirt yellow mustard over the roast and then roll or press in the brown sugar. This will make a delicious glaze on the outside. Top the entire roast with slices of bacon.

Wrap the roast in heavy duty foil tightly - it's best if you wrap it in two layers of foil. If you have access to a cast iron dutch oven and can place it over a fire, this would be ideal. Pour two cups of broth or water in the bottom and add the onion halves. Place the roast on top of the onions.

This roast needs to cook low and slow for 1 to 1-1/2 hours per pound at approximately 250 degrees. You will need to add more wood to keep the fire going slowly.

It is done when the meat falls off the bone. Place the roast in a tin pan and pull the meat apart with two forks in large chunks. Top the roast with your favorite barbecue sauce and set over the file to heat through.

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