Best of Outdoor Cooking,  Outdoor Cooking,  Outdoor Cooking Guidance,  Venison Recipes,  Wild Game

Dutch Oven Recipe: Beef or Venison and Rice Casserole

This recipe is so delicious and camping-travel-friendly that it has officially made my permanent Dutch oven meal rotation. Soy sauce and venison have to be one of the best wild game flavor combinations of all time, so that’s a highlight, plus this recipe is simple enough that even the most finicky of eaters will be appeased. (I’m not naming names.)(BILL.)

Psst. If you’ve never cooked on a Dutch oven before, check out my Dutch oven primer here.

You will love it too I just know it!

What You’ll Need

  • Dutch oven and lid lifter
  • Oven mitt
  • Long-handled tongs
  • 24 charcoal briquettes
  • Fire starter, kindling, and logs (you can purchase all of the above at the grocery store)

Ingredients

  • 1 chopped white onion NOTE: chop before you go! Or even better, buy the pre-chopped one.
  • 1 lb. ground venison or beef (go with venison if you have it)
  • 1 c. white rice (I use the microwavable Uncle Ben’s kind)
  • 2 c. water
  • 1/4 c. soy sauce
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup

Instructions

Build a fire at least two hours before you plan to serve this meal. This gives the coals time to heat up and the meal time to cook. Layer fire starter, kindling, and logs in that order and light the fire starter.

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Rub a thin layer of bacon grease or Crisco on the inside of your Dutch oven.

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Once you have 24 hot, red and glowing briquettes, transfer them to the ground beside the fire using the long-handled tongs. It’s important that you have really hot briquettes–ones that are glowing red and committed to being on fire, because they will retain their heat throughout the cooking process. This takes patience.

Place the Dutch oven on top of the coals. Brown the onion and venison.

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Pour the remaining ingredients into the oven. It doesn’t look pretty now but it will soon!

Using the lid lifter, place the lid on the oven and then move the oven off of the coals. Transfer half of the coals to the top of the oven.

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Cook for one hour.

Serve in bowls and enjoy! It was dark by the time I finished cooking this so unfortunately I don’t have any pictures. Ah, the things we outdoor bloggers deal with.

Instructions – Printable

  • Build a fire at least two hours before you plan to serve this meal. This gives the coals time to heat up and the meal time to cook. Layer fire starter, kindling, and logs in that order and light the fire starter.
  • Rub a thin layer of bacon grease or Crisco on the inside of your Dutch oven.
  • Once you have 24 hot, red and glowing briquettes, transfer them to the ground beside the fire using the long-handled tongs. It’s important that you have really hot briquettes–ones that are really committed to being on fire, and aren’t being halfway about it, because they will retain their heat throughout the cooking process.
  • Place the Dutch oven on top of the coals. Brown the onion and venison.
  • Pour the remaining ingredients into the oven.
  • Using the lid lifter, place the lid on the oven and then move the oven off of the coals.
  • Transfer half of the coals to the top of the oven.
  • Let the meal cook for one hour.

 

 

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