On the Dutch Oven!
By Whitney Klenzendorf – WhitsWilderness.com
This venison macaroni and cheese is a delicious recipe to try in the Dutch oven! The venison can easily be substituted for beef, if needed. The best part of this recipe is there are only four steps, so you don’t have to waste time preparing food when you could be enjoying the great outdoors!
Ingredients:
1 lb ground venison, already browned
2 cups macaroni, already cooked
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup grated cheese (I used an entire bag)
1 cup milk
Breadcrumbs
Non-stick foil
DIRECTIONS:
***Cook venison and macaroni before you leave on the camping trip***
– Line bottom of Dutch oven with foil.
– Mix all ingredients together in the Dutch oven and sprinkle breadcrumbs on top.
– Bake 30 to 40 minutes; use 10 coals on the bottom of the Dutch oven and 14 on top.
Whitney Klenzendorf of WhitsWilderness.com is a sixth generation Texan. She grew up backpacking, kayaking, hunting, fishing and competing in skeet shooting tournaments. Today, WhitsWilderness.com is Whitney’s outlet for sharing her love of the great outdoors by blogging about camping, hunting, cooking and much more.
