Mama and all... please accept my  regrets.  I did not intend to bash anyone,
or even be rude or curt..   You can not always tell a persons intentions or
mood via text.  Happy Thanksgiving all!

For content, I have been using recipes from a "Byron Dutch Cooking" web
site.he has some very easy and delicious recipes.





From: dutchovencooking@yahoogroups.com
[mailto:dutchovencooking@yahoogroups.com] On Behalf Of mamabear-kathy
Sent: Tuesday, November 24, 2009 9:06 PM
To: dutchovencooking@yahoogroups.com
Subject: Re: [dutchovencooking]was.... deep fried turkey...now DO Turkey





Didn't mean to insult the DO cooks. I just thought the the safety tip was a
good one to pass along in case someone was deep frying a turkey Thurs.

bye for now,
mamabear-kathy

--- In dutchovencooking@yahoogroups.com
<mailto:dutchovencooking%40yahoogroups.com> , "Frank Biffath" <biffath@...>
wrote:
>
> Hey Everyone. first post here. This is a cast iron enthusiast bunch..we
> should be sharing tips on a Turkey in our ovens. I have made 6 now in the
> last 3 years, just did an 18 pound bird in my 20 qt oven over the
weekend..
> The ABSOLUTE best.. 2nd is when we do it on a spit!
>
>
> I will do another Thursday.
>
>
> Happy Thanksgiving!
>
>
> Frank E Biffath III
>



No virus found in this incoming message.
Checked by AVG - www.avg.com
Version: 8.5.425 / Virus Database: 270.14.73/2513 - Release Date: 11/24/09
19:37:00



[Non-text portions of this message have been removed]

You be sure and take some pictures of that teepee Mark, inside & out, bear skin
rugs & all!  Hope you have a great time!  Ronda

--- In dutchovencooking@yahoogroups.com, "katmarusa" <katmar@...> wrote:
>
>
>
> --- In dutchovencooking@yahoogroups.com, "rlb_51" <rlb_51@> wrote:
> > Did you deep fry the whole breast, or pieces?  Ronda
>
>   I did the whole thing. The Maca is a deep pot, the 13 incher is 12 quarts so
it holds a lot. In fact I've deep fried fish, chicken, pork roasts, pork chops,
tators and a lot of other things in cast iron dutch ovens.  Lots of ways you can
use a D O. And safety is paramont no matter what or how one is cooking. And
safety tips are always good.
>
>   But, this year I'l be cooking the turkey on a gas grill and eating in a
Teepee. (see other group)  Oh, can I say that ?
>
>   "Da Fork"
>

My largest DO will have Sheepherder Bread in it so the turkey will go in at 11
pm Wed in a "Smokey Joe" and come out around 11 on "Turkey Day". I don't have
any DOs big enough for the 21# bird and my oven will have lasagna in it. That's
what happens when you marry an Italian LOL.  Hope everyone has a great
Thanksgiving with family and friends all around!  TERE

--- In dutchovencooking@yahoogroups.com, "rlb_51" <rlb_51@...> wrote:
> Did you deep fry the whole breast, or pieces?  Ronda

   I did the whole thing. The Maca is a deep pot, the 13 incher is 12 quarts so
it holds a lot. In fact I've deep fried fish, chicken, pork roasts, pork chops,
tators and a lot of other things in cast iron dutch ovens.  Lots of ways you can
use a D O. And safety is paramont no matter what or how one is cooking. And
safety tips are always good.

   But, this year I'l be cooking the turkey on a gas grill and eating in a
Teepee. (see other group)  Oh, can I say that ?

   "Da Fork"

You've been on here long enough I guess you can do whatever you want Mr. Fork!
Did you deep fry the whole breast, or pieces?  Ronda

--- In dutchovencooking@yahoogroups.com, "katmarusa" <katmar@...> wrote:
>
> I've deep fried a turkey breast in a 13 inch Maca dutch oven. Now what, can't
do that any more??????????   Have I wasted the almost ten years I've been on
this group???????
>
> Mark "Da Fork" Guidry
>

I will be cooking a 20 lb. bird in the Camp Chef turkey cooker I will inject it
with rice vinager and Italian spicey salad dressing , strain the dressing use
the vegies for a rub under the skin.  Will put a rub on the turkey  and a tuna
can of hickery chips on the burner below the cone on the turkey cooker.  Leter
rip low and slow.  Did one Sat at a demo and it turned out very well.
Wally




[Non-text portions of this message have been removed]

I've deep fried a turkey breast in a 13 inch Maca dutch oven. Now what, can't do
that any more??????????   Have I wasted the almost ten years I've been on this
group???????

Mark "Da Fork" Guidry

Welcome, Frank! Please feel free to add some of your turkey cooking tips and
ideas for us. Sharing tips on here is a great way for some of us to learn. Often
fresh posts are better than looking through archives.

Hal (Still a newbie)

--- In dutchovencooking@yahoogroups.com, "Frank Biffath" <biffath@...> wrote:

  Hey Everyone. first post here.  This is a cast iron enthusiast bunch..we should
be sharing tips on a Turkey in our ovens.  I have made 6 now in the last 3
years, just did an 18 pound bird in my 20 qt oven over the weekend..
  The ABSOLUTE best.. 2nd is when we do it on a spit!

  I will do another Thursday.

  Happy Thanksgiving!

  Frank E Biffath III

Great tip, Kathy! It's something I never thought of doing. I watched a video
where some construction workers accidentally burned down a new house they had
just completed. They started to deep fry a turkey in the attached garage and
everything went up in flames.

Hal

--- In dutchovencooking@yahoogroups.com, "B. Anderson" <flowergirl909@...>
wrote:

  "TURN OFF THE BURNER BEFORE YOU SLOWLY PUT THAT TURKEY IN THE HOT  OIL !!!"

  Yeah, keeps from making a big flame... :-O  Alton Brown has a great show on
frying turkeys.  He rigged up a pulley thingy to lower the turkey into the pot,
from a safe distance away.

  Barb

You didn't Kathy.  My nephew is deep frying a turkey Thursday.  We're cooking
bread in the DO.  It's a good thing to know, if we're there cooking beside him. 
Ronda

--- In dutchovencooking@yahoogroups.com, "mamabear-kathy" <mamabear5311@...>
wrote:
>
> Didn't mean to insult the DO cooks. I just thought the the safety tip was a
good one to pass along in case someone was deep frying a turkey Thurs.
>
> bye for now,
> mamabear-kathy
>
>
>
> --- In dutchovencooking@yahoogroups.com, "Frank Biffath" <biffath@> wrote:
> >
> > Hey Everyone. first post here.  This is a cast iron enthusiast bunch..we
> > should be sharing tips on a Turkey in our ovens.  I have made 6 now in the
> > last 3 years, just did an 18 pound bird in my 20 qt oven over the weekend..
> > The ABSOLUTE best.. 2nd is when we do it on a spit!
> >
> >
> > I will do another Thursday.
> >
> >
> > Happy Thanksgiving!
> >
> >
> > Frank E Biffath III
> >
>

There's lots of tips in the group archives for cooking turkey in DO's, plus
other ways.  Trash can turkey comes to mind, plus the turkey cannon, and I think
even a turkey cooked on a tripod if I remember right.
The posts on deep frying do not seem out of line to me.  Both Kathy & Barb have
been posting recipes here a long time.
If you have tips for cooking turkey in the DO, please post them.  Better than
bashing someone on your first post.  We all still have things to learn.  Ronda


--- In dutchovencooking@yahoogroups.com, "Frank Biffath" <biffath@...> wrote:
>
> Hey Everyone. first post here.  This is a cast iron enthusiast bunch..we
> should be sharing tips on a Turkey in our ovens.  I have made 6 now in the
> last 3 years, just did an 18 pound bird in my 20 qt oven over the weekend..
> The ABSOLUTE best.. 2nd is when we do it on a spit!
>
>
> I will do another Thursday.
>
>
> Happy Thanksgiving!
>
>
> Frank E Biffath III
>

Didn't mean to insult the DO cooks. I just thought the the safety tip was a good
one to pass along in case someone was deep frying a turkey Thurs.

bye for now,
mamabear-kathy



--- In dutchovencooking@yahoogroups.com, "Frank Biffath" <biffath@...> wrote:
>
> Hey Everyone. first post here.  This is a cast iron enthusiast bunch..we
> should be sharing tips on a Turkey in our ovens.  I have made 6 now in the
> last 3 years, just did an 18 pound bird in my 20 qt oven over the weekend..
> The ABSOLUTE best.. 2nd is when we do it on a spit!
>
>
> I will do another Thursday.
>
>
> Happy Thanksgiving!
>
>
> Frank E Biffath III
>

Frank,

I have cooked a turkey breast in my dutch oven.  It's the best and easiest way,
in my opinion.  It leaves the kitchen oven free for other things (that aren't
already cooking in dutch ovens).  I don't have a pot big enough to cook a whole
turkey and I couldn't lift one that big anyway. :-))

Corona~Barb





[Non-text portions of this message have been removed]

Yeah, he went quite over the top with that thing. Too much, if you ask me.

Larry

On 11/24/09, B. Anderson <flowergirl909@...> wrote:
> "TURN OFF THE BURNER BEFORE YOU SLOWLY PUT THAT TURKEY IN THE HOT  OIL !!!"
>
> Yeah, keeps from making a big flame... :-O  Alton Brown has a great show on
> frying turkeys.  He rigged up a pulley thingy to lower the turkey into the
> pot, from a safe distance away.
>
> Barb



--

Larry Crockett
Franklin, TN
Run with whatcha brung, and hope you brung enough

Hey Everyone. first post here.  This is a cast iron enthusiast bunch..we
should be sharing tips on a Turkey in our ovens.  I have made 6 now in the
last 3 years, just did an 18 pound bird in my 20 qt oven over the weekend..
The ABSOLUTE best.. 2nd is when we do it on a spit!


I will do another Thursday.


Happy Thanksgiving!


Frank E Biffath III

"TURN OFF THE BURNER BEFORE YOU SLOWLY PUT THAT TURKEY IN THE HOT  OIL !!!"

Yeah, keeps from making a big flame... :-O  Alton Brown has a great show on
frying turkeys.  He rigged up a pulley thingy to lower the turkey into the pot,
from a safe distance away.

Barb





[Non-text portions of this message have been removed]

Hi folks,

Last night I was watching TV and our weather guy and fire dept. gave a demo on
deep frying a turkey.

One of the best tips he gave was to TURN OFF THE BURNER BEFORE YOU SLOWLY PUT
THAT TURKEY IN THE HOT  OIL !!!

Use your gadget that you get with your turkey fryer to slowly lower that turkey
and wear gloves too. And closed toed shoes No sandals.

Then you can turn your burner back on.

I was trying to talk Pa into deep frying our turkey but it is suppose to be
raining Thurs.   And of course the oil is too expensive too, especially for just
one turkey.

Happy Thanksgiving everyone

bye for now,
mamabear-kathy

Thanks Joe,
 
I use the oven upside down for Pizza but did not think of that for pies and
other items that might be using a pan inside the dutch oven.  I do a layer cake
(2 tins) in my 12 inch deep oven with a wire separation rack and that could be
used even better upside down.
 
Joe wrote;
I do pies, cakes and pizzas in an upside down DO
You need a lid stand
You put the lid on the lid stand (bottom coals under it)
put the pie (or whatever else) on the lid
and put the DO over that (add a few more top coals then normal)
and bake
It works everytime for me and the Scout Leaders I show it to are amazed you can
use it upside down

Joe





[Non-text portions of this message have been removed]

This is a good idea, if you are using a pre made pie crust in a FOIL Pan.

BUT! If you use a 10 inch oven and want to make your own pie crust or use the
roll out pie crust? Use this Parchment Paper method. It works best. Your product
will look and be homemade.

As Sandra Lee says, keep it simple homemade.

--- In dutchovencooking@yahoogroups.com, "David" <norcaldutchovendave@...>
wrote:
>
>
> Just like Joe said,
> The best way to remove pies from a Dutch oven is to bake them in an upsidedown
Dutch oven with the lid resting on a trivet and using the pot as the lid. that
way there is no balancing of strips or digging the pie out of the bottom. just
slide it off the lid and place a second pie in the Dutch oven and add more
briquettes to bake the next pie.
>
> I have always prefered to bake pies in an upside down Dutch oven.
>

Just like Joe said,
The best way to remove pies from a Dutch oven is to bake them in an upsidedown
Dutch oven with the lid resting on a trivet and using the pot as the lid. that
way there is no balancing of strips or digging the pie out of the bottom. just
slide it off the lid and place a second pie in the Dutch oven and add more
briquettes to bake the next pie.

I have always prefered to bake pies in an upside down Dutch oven.

I do pies, cakes and pizzas in an upside down DO
You need a lid stand
You put the lid on the lid stand (bottom coals under it)
put the pie (or whatever else) on the lid
and put the DO over that (add a few more top coals then normal)
and bake
It works everytime for me and the Scout Leaders I show it to are amazed you can
use it upside down

Joe

   ----- Original Message -----
   From: Jamie
   To: dutchovencooking@yahoogroups.com
   Sent: Monday, November 23, 2009 8:28 AM
   Subject: [dutchovencooking] How to Get a Pie Out of DO?



   I've seen pictures from various DOGs where someone has cooked a pie in a DO
and has taken it out for serving/presentation. I've seen what looks like
parchment strips laid cross-way and hanging out over the lip of the DO and I
think I've also seen where you put a wooden circle in the bottom of the DO but
maybe that was something else. So....what's the best way to lift a pie out of a
DO for serving? I'm going to attempt to make a multi-berry pie for Thanksgiving
in my 12" DO.

   Thanks!

   Jamie.





[Non-text portions of this message have been removed]

If you cut the parchment paper into strips about two inches wide and circle the
dutch oven with them, they usually work.

There is also a new product out in stores recently.  It is a package of eight
dutch oven liners.  They are 20 inches in diameter, and they work well with
pies, cakes, cornbreads, etc.

They are made by Wausau Paper, of Mosinee Wisconsin.  www.wausaupaper.com

I find these at most Wal Marts for under $5.00 a package.

One other option is to bake your pie in a regular pie pan inside the oven.  Set
it on a trivit.  When done, you can (carefully) reach in with your gloves and
remove the pie pan.

Ken

--- In dutchovencooking@yahoogroups.com, "Jamie" <jbarnes215@...> wrote:
>
> I've seen pictures from various DOGs where someone has cooked a pie in a DO
and has taken it out for serving/presentation. I've seen what looks like
parchment strips laid cross-way and hanging out over the lip of the DO and I
think I've also seen where you put a wooden circle in the bottom of the DO but
maybe that was something else. So....what's the best way to lift a pie out of a
DO for serving? I'm going to attempt to make a multi-berry pie for Thanksgiving
in my 12" DO.
>
> Thanks!
>
> Jamie.
>

I've seen pictures from various DOGs where someone has cooked a pie in a DO and
has taken it out for serving/presentation. I've seen what looks like parchment
strips laid cross-way and hanging out over the lip of the DO and I think I've
also seen where you put a wooden circle in the bottom of the DO but maybe that
was something else. So....what's the best way to lift a pie out of a DO for
serving? I'm going to attempt to make a multi-berry pie for Thanksgiving in my
12" DO.

Thanks!

Jamie.

Howdy!

Cobbler is cobbler is cobbler -- in different parts of the country.  We always
made peach cobbler -- the EASY way.  Set the sliced peaches to simmering with
brown sugar and lots of cinnamon (nutmeg and cloves if you want).  While it's
bubbling away, make the pie crust and roll it out a little larger than whatever
the pan you're going to put it in is.  Say an 8 x 10 cake pan.  Make three
crusts.  Leave the last one in the pan and spoon the cobbler concoction on top
of the crust.  Put the next pie crust, etc., etc., etc.

Take an egg turner type spatula, cut it up and eat it!  My daddy always liked
chocolate ice cream on top.  Yep, that's right.  CHOCOLATE!

I'm all for gettin' the heck out of the kitchen as soon as possible.

One friend from the midwest made her cobbler was more like a cake mixed up with
fruit.  Another put peaches, brown sugar, cinnamon and corn starch (sort of like
apple pie but no crust) in an 8 x 10 pan -- just like that.  When it was to the
consistency and tenderness she wanted, she dolloped the top with biscuit dough
and cooked until the biscuits done!

Now Dutch oven cobbler is a different matter.  My mama used to make sometimes in
an 8 x 10 pan in the oven!

Kathy Guidry

P. S.

When making "dump" cobbler in the DO, I melt a stick (or equivalent) of butter
or margarine in the bottom.  Cover it with brown sugar.  Put on a can of
unsweetened or light syrup peaches, apricots and pineapples, whatever.  Mix a
cake mix with a whole bunch of cinnamon and "dump" it in the DO.  Poke it around
with a spoon every now and again while it's cooking.  Add juice or soda pop
(belly wash as my grandfather called it) if necessary -- just a few tablespoons
at a time.

We are scheduled to make the "dump" style for 400 people or so this spring! 
Wanna come help??

I will try to make it..............I have friends that just moved to Tyler !

--- On Fri, 11/20/09, lwpmc <lwpmc@...> wrote:


From: lwpmc <lwpmc@...>
Subject: [dutchovencooking] Re: Local Dog - Houston TX
To: dutchovencooking@yahoogroups.com
Date: Friday, November 20, 2009, 7:42 PM


 



Omar, come join the fun, food, and fellowship at Tyler State Park (in the Black
Jack area) where the Dogwood Chapter meets the first Saturday of each month.
Some of us start camping and visiting on Wednesday before the Saturday DOG. Last
month we had 75 pots on the tables at 12:30 and fed about 250 members, park
staff, and park visitors. We will be bringing in the NEW YEAR, so come help us
celebrate. Patti

--- In dutchovencooking@ yahoogroups. com, omar alvarez <dutchdelights2@ ...>
wrote:
>
> Thanks for the info , I guess i have to make it to Tyler, so that I can re-new
my membership with LSDOS , Sawdust Trail group.
>  
> omar  
>
> --- On Fri, 11/20/09, savage99_250 <savage99_250@ ...> wrote:
>
>
> From: savage99_250 <savage99_250@ ...>
> Subject: [dutchovencooking] Re: Local Dog - Houston TX
> To: dutchovencooking@ yahoogroups. com
> Date: Friday, November 20, 2009, 11:58 AM
>
>
>  
>
>
>
> December is a slow time for us. With the holidays falling close to weekends
this year, not much is cooking. If you want to take a little trip north to
Tyler, the Dogwood Dog is Saturday, January 2, 2010. Dogwood DOG at Tyler State
Park. Food on the table at 12:30.
>
> This is a great group to cook with. They will have people gathering for this
before New Year's Eve, and some will stay until the next week.
>
> On December 19th, there are two groups cooking north of Houston. The
> Piney Woods DOG will be at Martin Creek Lake State Park, close to Tatum,
Texas. They will begin cooking around 8:00am, with pots on the table at 12:00
noon.
>
> Also on the 19th, Trammel's Trace DOG is at Daingerfield State Park,
> Daingerfield. Texas. This is just about as far northeast as you can go and
still be in Texas.
>
> Of these, Tyler is the closest one to Houston, and it is several hours travel.
>
> Ken
>
> --- In dutchovencooking@ yahoogroups. com, omar alvarez <dutchdelights2@ ...>
wrote:
> >
> > Hi,
> >  I will be in the Houston / Katy area from dec.16-Jan 6 2010, any
events  during that time
> > that I could attend??
> >  
> > omar alvarez
> > Burley, Idaho
> >
> > --- On Tue, 11/17/09, roholland2008 <roholland@ ..> wrote:
> >
> >
> > From: roholland2008 <roholland@ ..>
> > Subject: [dutchovencooking] Local Dog - Houston TX
> > To: dutchovencooking@ yahoogroups. com
> > Date: Tuesday, November 17, 2009, 8:39 PM
> >
> >
> >  
> >
> >
> >
> > The SALTGRASS CHAPTER of the LSDOS
> > is having their monthly meeting
> > at the BEAR CREEK PARK, Shelter #6
> > this weekend Saturday November 21, 2009.
> >
> > Time 1:00 to 5:00 p.m.
> >
> > Come join us for some FUN and FELLOWSHIP.
> >
> > Richard Holland
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> > [Non-text portions of this message have been removed]
> >
>
>
>
>
>
>
>
>
>
>
>
> [Non-text portions of this message have been removed]
>











[Non-text portions of this message have been removed]

Is this in the files section?

connie

--- On Sun, 6/14/09, Ken Brown <savage99_250@...> wrote:


I use a cobbler batter that rises around the fruit, instead of a pie crust type
batter.  I use a stick of butter, melted in the bottom.  I tilt the oven to coat
the sides, and pour the batter into the oven.



[Non-text portions of this message have been removed]

Omar, come join the fun, food, and fellowship at Tyler State Park (in the Black
Jack area) where the Dogwood Chapter meets the first Saturday of each month.
Some of us start camping and visiting on Wednesday before the Saturday DOG. 
Last month we had 75 pots on the tables at 12:30 and fed about 250 members, park
staff, and park visitors.  We will be bringing in the NEW YEAR, so come help us
celebrate.  Patti

--- In dutchovencooking@yahoogroups.com, omar alvarez <dutchdelights2@...>
wrote:
>
> Thanks for the info , I guess i have to make it to Tyler, so that I can re-new
my membership with LSDOS , Sawdust Trail group.
>  
> omar  
>
> --- On Fri, 11/20/09, savage99_250 <savage99_250@...> wrote:
>
>
> From: savage99_250 <savage99_250@...>
> Subject: [dutchovencooking] Re: Local Dog - Houston TX
> To: dutchovencooking@yahoogroups.com
> Date: Friday, November 20, 2009, 11:58 AM
>
>
>  
>
>
>
> December is a slow time for us. With the holidays falling close to weekends
this year, not much is cooking. If you want to take a little trip north to
Tyler, the Dogwood Dog is Saturday, January 2, 2010. Dogwood DOG at Tyler State
Park. Food on the table at 12:30.
>
> This is a great group to cook with. They will have people gathering for this
before New Year's Eve, and some will stay until the next week.
>
> On December 19th, there are two groups cooking north of Houston. The
> Piney Woods DOG will be at Martin Creek Lake State Park, close to Tatum,
Texas. They will begin cooking around 8:00am, with pots on the table at 12:00
noon.
>
> Also on the 19th, Trammel's Trace DOG is at Daingerfield State Park,
> Daingerfield. Texas. This is just about as far northeast as you can go and
still be in Texas.
>
> Of these, Tyler is the closest one to Houston, and it is several hours travel.
>
> Ken
>
> --- In dutchovencooking@ yahoogroups. com, omar alvarez <dutchdelights2@ ...>
wrote:
> >
> > Hi,
> >  I will be in the Houston / Katy area from dec.16-Jan 6 2010, any
events  during that time
> > that I could attend??
> >  
> > omar alvarez
> > Burley, Idaho
> >
> > --- On Tue, 11/17/09, roholland2008 <roholland@ ..> wrote:
> >
> >
> > From: roholland2008 <roholland@ ..>
> > Subject: [dutchovencooking] Local Dog - Houston TX
> > To: dutchovencooking@ yahoogroups. com
> > Date: Tuesday, November 17, 2009, 8:39 PM
> >
> >
> >  
> >
> >
> >
> > The SALTGRASS CHAPTER of the LSDOS
> > is having their monthly meeting
> > at the BEAR CREEK PARK, Shelter #6
> > this weekend Saturday November 21, 2009.
> >
> > Time 1:00 to 5:00 p.m.
> >
> > Come join us for some FUN and FELLOWSHIP.
> >
> > Richard Holland
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> > [Non-text portions of this message have been removed]
> >
>
>
>
>
>
>
>
>
>
>
>
> [Non-text portions of this message have been removed]
>

Go here for some good looking recipes too.

http://www.martinsburg.com/wv.recipes/venison_recipes.html

bye for now,
mamabear-kathy

--- In dutchovencooking@yahoogroups.com, katwoman76131 <no_reply@...> wrote:
>
> Hello to all from a long-time lurker!  I've enjoyed being a member of this
group, and I've learned a lot from all your postings.  Now I'm in need of a
recipe, and I've run out of time to search through all the files.  I have about
12 pounds of a venison haunch that I plan to roast in a brand new 12 qt DO for
Thanksgiving, at pre-1840 Rendezvous!  I need a simple recipe for it! 
Appreciate any help y'all can give!  Thanks!
>

BBQ Venison roast
recipe from Deer Camp recipes
also in a larger book called Venison Cookery, if you can find it in your
library.

***YOU may want to double or triple this recipe depending on how big of roast
you have. I haven't tried it but the recipe sounds good.

2 cans (12oz. each) carbonated cola beverage
2/3 cup worcestershire sauce
3-4 -lb venison top or bottom round roast
1 medium onion , sliced
1/2 cup water
1/4 to 1/2 teaspoon pepper
1/2 to 1 cup barbeque sauce

In large sealable plastic bag , combine cola and worcestershire sauce . Add
roast , seal bag and turn to coat roast. Refigerate at least 4 hours , turning
roast occasionally .

Heat oven to 325. Spray roasting pan with non stick vegetable cooking spray.
Drain and discard marinade from roast Place roast in pan. Add onion and water to
pan. Cover with lid. bake 2 1/2 to 3 1/2 hours or until meat is tender, basting
2 or 3 times with pan juices. Let roast stand, covered for 10 minutes. Drain and
discard liquid from pan.

Cut roast into thin lsices . Return to pan Pour barbecue sauce over meat and
bake covered for 30-30 minutes , or until hot. Serve meat over mashed potatoes,
on hamburger buns or on toast.

--- In dutchovencooking@yahoogroups.com, katwoman76131 <no_reply@...> wrote:
>
> Hello to all from a long-time lurker!  I've enjoyed being a member of this
group, and I've learned a lot from all your postings.  Now I'm in need of a
recipe, and I've run out of time to search through all the files.  I have about
12 pounds of a venison haunch that I plan to roast in a brand new 12 qt DO for
Thanksgiving, at pre-1840 Rendezvous!  I need a simple recipe for it! 
Appreciate any help y'all can give!  Thanks!
>

Hello to all from a long-time lurker!  I've enjoyed being a member of this
group, and I've learned a lot from all your postings.  Now I'm in need of a
recipe, and I've run out of time to search through all the files.  I have about
12 pounds of a venison haunch that I plan to roast in a brand new 12 qt DO for
Thanksgiving, at pre-1840 Rendezvous!  I need a simple recipe for it! 
Appreciate any help y'all can give!  Thanks!