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We love Dutch Oven Cookin... All the recipes on this blog have been cooked in Dutch Ovens.

Tuesday, June 14, 2011

Sweet & Sour Dutch Oven with Venison


Sweet & Sour Dutch Oven Venison


Dutch Oven Size: 12”

4 lbs Venison, beef, pork or chicken, cut into 1 inch chunks

4 lbs Baby carrots sliced

1 Tablespoon Olive Oil

1 Cup chopped onions

4 lbs Sliced mushrooms

1 (10 oz. bottle) soy sauce

1 (24 oz. bottle) Ketchup

1 ½ Cups sugar

¼ Cup vinegar

2 (20 oz cans) pineapple chunks, juice reserved

2 Green bell peppers diced

Stir fry meat and carrots in oil in Dutch Oven until cooked through. Add onions and mushrooms & peppers. Cook until mushrooms are tender. Add enough water to cover bottom of oven. Add soy sauce, ketchup, sugar, vinegar, and pineapple juice. Stir together and bring to a boil. Bake 35 – 40 minutes at 375 – 400 degrees using 22 -30 coals on bottom. Cook until the color of sauce is burnt orange. Add pineapple heat another 5 minutes. Serve meat and sauce over rice.

Makes 12 servings.

Man was this ever good!

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