Salmonsmoker
03-07-2001, 06:53 AM
Pit-cooked Venison Roast
This technique is primitive cooking technique that but makes a venison roast fork-cutting tender and moist
Build a fire in the Stone-Pit Oven and maintain it for a minimum of two hours - to get the rocks hot.
While that is going on, take a venison roast out of the freezer and cut it into pieces abot 4 inches long.
Start a second fire (or else do the following inside on the stove) and get a cast iron dutch oven very hot.
Add some cooking oil (I prefer olive oil) and sear the frozen roast so that the outside is completely cooked while the inside is still frozen.
Place a trivit in the bottom of the dutch oven, and place the seared meat on the trivit with the meat grain in a verticle orientation.
Add in some potatoes, onions, and carrots, and 1 cup of wine, bullion, or water - put the lid on the Dutch Oven, and heat rapidly to a boil.
Place the dutch oven inside the pit (partially burried in the hot coals) and cover with a piece of metal, then with dirt. Leave it there for 3 hours.
Dig it up, season to taste and enjoy.
ss
This is a postscript to the above. I tried this techniqe with both a Sirloin roast and a round roast in the same dutch oven. Both were equally tender - a pleasent surprise.
This technique is primitive cooking technique that but makes a venison roast fork-cutting tender and moist
Build a fire in the Stone-Pit Oven and maintain it for a minimum of two hours - to get the rocks hot.
While that is going on, take a venison roast out of the freezer and cut it into pieces abot 4 inches long.
Start a second fire (or else do the following inside on the stove) and get a cast iron dutch oven very hot.
Add some cooking oil (I prefer olive oil) and sear the frozen roast so that the outside is completely cooked while the inside is still frozen.
Place a trivit in the bottom of the dutch oven, and place the seared meat on the trivit with the meat grain in a verticle orientation.
Add in some potatoes, onions, and carrots, and 1 cup of wine, bullion, or water - put the lid on the Dutch Oven, and heat rapidly to a boil.
Place the dutch oven inside the pit (partially burried in the hot coals) and cover with a piece of metal, then with dirt. Leave it there for 3 hours.
Dig it up, season to taste and enjoy.
ss
This is a postscript to the above. I tried this techniqe with both a Sirloin roast and a round roast in the same dutch oven. Both were equally tender - a pleasent surprise.