A nice pot roast is always welcome after a long day afield, but an oven isn’t always around when you need it
Very few meals hit the spot as well as a tender venison roast when you are in the mood for comfort food. The basic technique for a roast is to brown it well on the stovetop, then cover it and move it to the oven for a long, slow braise.
A tender, delicious venison roast is easy to make from start to finish on the stovetop, no oven required.
But what if you are at deer camp, or in the duck blind, or somewhere else where an oven isn’t an option? You can still make a delicious roast with just a lidded skillet and a heat source like a fire or a camp stove. Here’s how.
One 2- to 3-pound venison roast
1 tablespoon salt, divided
2 teaspoons black pepper
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 tablespoons vegetable oil or bacon grease
3 yellow onions, sliced
1 beer or 2 cups beef or venison stock