I've got an antelope pot roast in the oven. The guys who I go antelope hunting with don't care to eat it so I have a bunch of self butchered meat in freezer bags from last October. I'm 30 minutes from the five hour mark at 250 degrees in the Le Cruset dutch oven. I thought I was going to cook the meat and toss it out and order pizza, but from the smell of things, It just might turn out good.
It would be fun to brown the meat over the fire in cast iron and finish in a dutch oven on a smoker outdoors some day.
for the curious, this is the recipe I followed (loosely)...
[ame="http://www.youtube.com/watch?v=c1_V2y_9KCM"]http://www.youtube.com/watch?v=c1_V2y_9KCM[/ame]
When I started it looked like this...
[IMG]
FART XIV photo-61 by Steven Leggett, on Flickr[/IMG]
It would be fun to brown the meat over the fire in cast iron and finish in a dutch oven on a smoker outdoors some day.
for the curious, this is the recipe I followed (loosely)...
[ame="http://www.youtube.com/watch?v=c1_V2y_9KCM"]http://www.youtube.com/watch?v=c1_V2y_9KCM[/ame]
When I started it looked like this...
[IMG]
FART XIV photo-61 by Steven Leggett, on Flickr[/IMG]
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