Dutch Oven Deer Roast With Beer

[custom_font font_size=”20″ line_height=”26″ font_style=”normal” text_align=”left” font_weight=”300″ text_decoration=”none” text_shadow=”no”]I love cooking in cast iron and have found it to be one of the best ways to prepare venison. Preparing a roast in the oven is a fast and simple way to fix a quick and tasty meal.[/custom_font]

Start with a 3 or 4 pound roast well seasoned with your favorite spices.  I prefer either Lawry’s seasoned salt or Morton Season All as my base, both contain no MSG.  In addition I sprinkle additional garlic powder, salt and pepper. Next cut some large potatoes into 1 inch thick slices, I wash and leave the skin on. Arrange these slices on the bottom of the pan loosely to make a platform for the roast.

Next place raw carrot chunks between the potato slices- I like lots of carrots with my roast. Open a can of your favorite beer and fill just to the top of the potatoes. Don’t waste the remaining beer, drink it! Sprinkle a little salt and pepper on the exposed tops of potato slices then place your roast on top of the vegetables.

Next either slice an onion and place on top of roast or sprinkle a packet of French onion soup mix on top of the roast along with a ½ stick of butter sliced and spread evenly on top.  Place cover on your Dutch oven and cook at 400 degrees for 1 ½ hours for a 3 pound roast, add a 1 /2 hour for a 4 pound roast