When it comes to feeding a deer camp (or turkey camp), venison steak and potatoes might be the perfect combo. This one-pot meal cooks in the Lodge Dutch Oven over an open fire in less than an hour with just a little prep work.
2-3 pounds venison top round roast, cut into bite-sized pieces
3 pounds Yukon Gold potatoes, cut into bite-sized pieces
2 cups shredded cheddar cheese
½ to 1 cup sliced jalapeno peppers (or more or less depending on your desired heat level)
4 strips of bacon, diced
1 large sweet yellow onion, sliced
2 cloves garlic, minced
1 cup fresh flat leafed parsley, stemmed and chopped
1 Tablespoon Traeger BBQ rub
Salt and black pepper
Start the recipe by cooking the diced bacon till crisp in a Lodge Dutch oven suspended over low coals. Once the bacon is crisp, remove and reserve, leaving the rendered bacon grease in the pot. Salt and pepper the venison well and add directly to the bacon grease. Move the pot to hot coals and sear the venison on all sides to a nice deep brown. Remove and reserve the venison.
Add the sliced onions and diced potatoes to the remaining bacon grease, salt and pepper well. Stir to blend and place the lid on the pot. Using tongs or a shovel, add a handful of coals to the lid of the pot to cook the contents from both sides. Cook for 15 minutes, or until the onions are soft and the potatoes are done, stirring a time or two along the way.
Return the venison and bacon to the cooked onions and potatoes. Mix in the shredded cheese and sliced jalapenos. Sprinkle the Traeger rub over the contents and return the lid to the pot. Add a few more coals to the lid and return the pot to a bed of low coals. Cook for an additional 10-15 minutes. Just before serving, sprinkle on the diced flat leaf parsley and stir well.
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