Tender Roast Venison

Main Course

Recipe courtesy of The Lodge Cast Iron Cookbook

Serves 8 - 10

  • 1 (4-pound) venison or beef roast
  • 1 cup plus 2 teaspoons hot water
  • 1 (1-ounce) envelope dry onion soup mix
  • 1 tablespoon Worcestershire sauce

Tender Roast Venison

Tender Roast Venison

Click image to enlarge



Preheat oven to 300℉.

Place the roast in a 12-inch cast iron Dutch oven on a small wire rack. Add 1 cup water.

Make a paste with the soup mix and remaining 2 teaspoons water. Spread paste over roast; sprinkle with Worcestershire.

Cover the pan and bake until roast is fork-tender, about 3 hours. 

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