Dutch Oven Recipes

Dutch Oven Venison Casserole


4 pounds venison tenderloin or steak, cut in one-inch cubes
½ cup butter
2 medium onions, sliced
1 pound fresh mushrooms, stems removed
½ cup flour
1 cup dry red wine
2 (10.5-ounce) cans condensed onion soup
2 soup cans water
Salt, black pepper

In a Dutch oven, sauté venison cubes in butter until brown on all sides. Add onions and mushrooms; sauté until vegetables are wilted. Sprinkle with flour. Stir in wine, soup and water. Stir to blend. Cover and place on coals at edge of campfire. Add coals to the oven lid. Cook 45 minutes for tenderloin, 1½ to 2 hours for steak. Season to taste with salt and pepper.

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Dutch Oven Squirrel

2 squirrels, cut in serving pieces
1/3 cup flour
1 teaspoon salt
1 teaspoon black pepper
6 strips bacon, diced
1 clove garlic, minced
1 teaspoon thyme
1 tablespoon tomato paste
2 cups chicken broth

Dredge squirrel in flour seasoned with salt and pepper. Cook diced bacon in Dutch oven over moderately hot coals and remove browned bits. Sauté squirrel in bacon fat until browned on both sides. Add remaining ingredients. Cover and simmer about 1 hour or until tender. Serves 2 to 4.