How to make the Best Deer Recipe in the Dutch Oven Cooked on a Campfire

venison

🥗Healthier: bison

💰Cheaper: beef

Bison is leaner than beef and similar in flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth can lower sodium and calories.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice can provide sweetness without alcohol.

Cut beef shank into 1-inch thick pieces, leaving bones in.

Coat the beef pieces with Backwoods Gourmet competition brisket rub, or just salt, pepper, and garlic.

Dredge the coated beef in flour until well covered.

Heat oil in a Dutch oven over medium heat until it starts to smoke.

Add the beef shank pieces and bones to the pot, browning them on all sides.

Add chopped onion, carrots, and celery to the pot, cooking until they are softened.

Sprinkle additional flour over the vegetables and stir to combine, cooking for a few minutes to brown the flour.

Pour in 2 cups of beef stock and stir to deglaze the pot, allowing it to thicken into a gravy.

Add 2 cups of water to the pot and cover with a lid, simmering for at least an hour until the meat is tender.

Prepare coals for baking by lighting hardwood chunks in a charcoal chimney.

Once the meat is tender, add chopped onion, carrots, mushrooms, and celery on top of the meat and gravy mixture.

Check the seasoning and adjust if necessary, adding salt if needed.

Prepare the biscuit dough as shown in the previous video, then drop spoonfuls of the dough over the meat mixture.

Transfer the Dutch oven to the coals for baking until the biscuits are golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens