Wild In The Kitchen: Camphouse Venison Roast

Mike Bolton | December 3, 2015

Killer Camphouse Venison Roast

This recipe is from Patti Moultrie, wife of Dan Moultrie, founder of Moultrie Feeders. It has been served many times at their hunting camp and is a favorite among guests. I’ve even gobbled up a few helpings of this wonderful roast myself.

1 hindquarter

1 pack Lipton’s Onion Soup

1/2 cup Worcestershire Sauce

2 beef bouillon cubes

lemon pepper, to taste

salt and pepper, to taste

8 red potatoes split in half

1 small bag baby carrots

4 cups cold water

Cut the shank from the hindquarter with a hacksaw. Remove any silver skin from the roast with a filet knife. Wash the roast under cold running water to remove any blood. Pat dry. Sprinkle with salt and pepper and lemon pepper. Place in roaster and add water. Pour all remaining ingredients over the roast with the packet of onion soup mixture going on last. Add potatoes and carrots. Cover and cook at 300 degrees for four hours. Ladle liquid over the roast every 30 minutes.

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