“I discovered this recipe back when I owned hunting lodges and served meals to dozens of guests each day. Often hunters complained of venison roast being tough and dry. Using my Dutch ovens, I tried many different recipes for roast until I found this one. It can reliably take a less than tender roast, whether venison or beef, and make it fork tender.” – J. Wayne Fears
PORTIONS: 4-5 Dutch oven: 10-inch
4 pounds venison or beef roast
1 cup hot water
1 package Lipton dry onion soup mix
1 tablespoon Worcestershire sauce
Place roast in Dutch oven.
Add 1 cup of water to Dutch oven.
Make a thick paste from one package of dry onion mix and a few teaspoons of water.
Brush paste over the roast.
Sprinkle roast with Worcestershire sauce.
Cover and bake for at 300º (See “Lodge Temp/Bake Guide” for precise instructions.)
Cook approximately 3 hours, turning the lid 1/4 turn every 30 minutes.
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