(courtesy of Dennis Golden and Lodge Cast Iron Nation: Great American Cooking from Coast to Coast by Lodge Manufacturing Co./Oxmoor House. Serves 6 to 8)
This recipe works great in a 9-quart Dutch oven. It isn't just the horseradish that contributes to the tangy flavor but also the watercress. Abundant in many small Nevada streams, watercress often is available in specialty markets. This all-in-one meal has been converted by Dennis Golden for indoor cooking from one that originally was buried and cooked all day in camp.
4 to 6 tablespoons olive oil
1 (4-pound) venison shoulder roast, cut to fit Dutch oven
2 cups solidly packed whole tomatoes, peeled and undrained
½ cup dry sherry
1 cup beef broth
1 tablespoon celery seeds
3 tablespoons onion salt
3 tablespoons garlic pepper
6 tablespoons prepared horseradish
1 cup fresh watercress sprigs, chopped
6 small red potatoes, quartered
6 small yellow onions, quartered
4 medium carrots, cut into 1-inch lengths
4 celery ribs, cut into 1-inch lengths
Preheat the oven to 300 degrees F.
Heat the oil in a 9-quart cast iron Dutch oven until a sprinkle of water sizzles when added. Add the roast, and brown on all sides.
While the roast browns, combine the remaining ingredients in a medium bowl. When the roast is browned, pour the mixture all around it in the Dutch oven. Cover and bake on the middle rack in the oven until the roast is fork tender, 3 to 4 hours. Check on it occasionally, and increase or reduce the oven temperature to maintain a simmer.
Slice the meat, and serve with vegetables from the Dutch oven.