Sporting Chef: Camp Chef’s Dutch Oven Camp Potatoes & Horseradish Venison Burger


Camp Chefs Dutch Oven Camp Potatoes

This recipe is courtesy of my friends at Camp Chef. For 10-12 people, use a 10-inch Dutch oven. It doesn’t seem all that big, but when it comes time to fill the pot with spuds and cheese, you will see just how big it is. But honestly, you can never make too much of this dish. The Dutch oven should be seasoned, if not, then buy one that is or season it yourself.

 6-8 medium-sized potatoes (2-3 pounds)

1 medium yellow onion (sliced)

1 package of bacon

Mushrooms (optional)

Grated cheese

1 stick of butter

10-ounce can of mushroom soup

Salt and pepper

Scrub and wash potatoes, then slice. The thicker the slices, the longer it will need to cook. Medium-sized slices are perfect for this dish.

Slice bacon into 1-inch pieces. Fry them in the bottom of the Dutch oven. When the bacon is done, remove and place the pieces on a separate plate. Leave the grease in the bottom of the pot. Layer the potatoes, onions, cheese, bacon and a couple pats of butter on each layer. You may also want to add salt and pepper to taste.

Mix the mushroom soup with about half a can of water and pour the diluted soup over the layers. Place the lid on the Dutch oven and place in a preheated 350-degree oven or layer top and bottom with hot coals. Baking time should take 45 minutes to 1 1/2 hours, depending on the fullness of the Dutch oven.

Horseradish Venison Burger

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1 pound ground venison

1/4 cup minced onion

1 teaspoon salt

1/2 teaspoon black pepper

Worcestershire sauce (dash)

1 tablespoon ketchup

1/2 cup seasoned breadcrumbs

1 to 2 tablespoons prepared horseradish

1/2 teaspoon ground sage

4 slices bacon

4 slices cheese, your choice

4 buns, lettuce and tomato

Mix venison well with next eight ingredients. Shape into four patties. Wrap a piece of bacon around each patty and secure with toothpick or skewer. Broil, grill or pan-sear each side until done. Melt cheese over top and serve in a bun with your choice of condiments. 

    Known as “The Sporting Chef,” Scott Leysath has been an executive chef for more than 20 years, and is a leading expert on cooking fish and game. Author of multiple cookbooks, including “The Sporting Chef’s Better Venison Cookbook,” he hosts “The Sporting Chef” and “Dead Meat” TV shows on Sportsman Channel.