The only way we've ever done venison raost at camp is in my dutch oven that has the feet and a recessed lid so coals surround the entire pot. I salt and pepper all over. Then braise it ina couple tablespoons of butter..yeah, yeah I know..butter-you can choose any fat you want. Then I pour about 2 inches of beef broth in the pot add some garlic podwer and large chunks of chopped onions, carrots and red potatoes. Cover and surround with coals. I check it in an hour, knowing it will take at least 2 hrs if it is 3 lbs or so. I add more broth if needed. My BIL doesn't add hisa veggies until the last hour. When the meat is done let it sit for 15 mins. In the pot, don't remvoe anything or open. Remember your ,meat will continue to cook once removed from the heat. After I remove the meat and veggies I make gravy with the juices and tasty bits.
at 1:29 PM on Apr. 17, 2009