My wife and I and another couple went camping last 4th of July, I wanted to try something a little different so we slow cooked an elk roast in the Dutch Oven using the Rec Tec Bloody Mary Spice blend, Bloody Mary mix, and V-8 juice. All I can say is Wow that sure was good!
Be sure to check out Chef Wutsch’s blog on Dutch Oven Cooking
Recipe by Chef Lance Lewis
- 2 lbs Venison Roast
- 2 T Rec Tech Bloody Mary Spice Blend
- 1 pt Onion
- 1 pt Celery
- 1 pt Bloody Mary Mix
- 1 cn V-8 Juice
- 1 pt Beef Broth
- Bay Leaf
Remove all fascia off muscle.
Rub with oil, season.
Lightly sear meat in hot Dutch Oven.
Add onion & celery and deglaze.
Add liquids and bay leaf.
Cover, bring to boil with extra charcoal.
Let Simmer for 1 hour.
At this time, either serve smothered in sauce or prepare dumpling mixture, top with dumpling and cook another 30 minutes.
Serve smothered in sauce with dollop of horseradish sour cream, chopped chives, and dumplings.
Substitutions: Use your favorite spice blend that would be similar to Bloody Mary Flavors
Add 1 pt Beef Broth and 1 qt large diced potatoes. add fresh garlic, add fresh thyme right before service. Use dark beer for the broth. Increase or lesson the Bloody Mary Mix or v-8 to your preference. Add ½ head of Green Cabbage Wedges. If substituting legs and thighs of turkey or goose, you must cook for 2-3 hours in Dutch Oven or until the meat is fork tender and can be pulled from bones and tendons.
Cooking options: I’ve prepared this dish in a Dutch Oven and placed it in a conventional oven. Cooked at 350 for 3 hours. This recipes works well for crock pots and pressure cookers.
Notes: If using a tender cut/roast, cook the meat for an hour after it comes to a boil. Then
either serve immediately with meat rare or add dumplings and cook for another 30 minutes.
If you over cook a tender roast it will become tough and chewy and then you must cook for a long period of time to make it tender.
If using a less tender roast, cook for 2-3 hours. If you want to lessen the cooking time, cut the meat into bite size pieces and prepare as a stew.
After the meat has been cooked, keep meat in liquid as much as possible to prevent evaporative cooling loss of moisture resulting in dry meat.