Serves: 16
Total Calories: 32

4 to 6 pounds venison rack (2 pieces)
6 to 8 cloves garlic, sliced
1/4 cup olive oil
1 cup cooking liquid: red wine, beef broth, or water

Heat oil in 14-inch or deep 14-inch DO. Add garlic and sauté. Add racks and seer or brown in the hot oil with garlic, turning frequently, until all sides have been browned. Lift meat out, place rack in bottom of DO, put meat back on the rack. Add vegetables and cooking liquid then cover. Cook for 1 to 1 1/2 hours using 8-10 briquets under the oven and 20-22 briquets on the lid.

Nutritional Facts:

Serves: 16
Total Calories: 32
Calories from Fat: 30

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Australian Beef-N-Brew
Bavarian Meat Marinade
Carne Adobada (Baked Meat)
Cee Dub's Back Country Pasta And Meatballs
Chuck's Texas BBQ In Three Acts
Conejo En Salsa (Rabit)
Czech Goulash
Dave's Eggplant Parmesan
Greco's Ham Hocks And Greens
Ham & Corn Casserole
Hungarian Sour Pork
Las Piedras Carne Guisada
Las Piedras Prime Rib
Layered Kraut And Pork
Lengua (Tongue)
New England Meat Pie Dutch Oven Style
Plebian Meatloaf
Polish Meat Balls With Sour Cream
Rack of Venison
Rinsrouladen
Shepherds' Pie
Speedy Sauerbraten
Stuffed Cabbage Rolls
Stuffed Venison Chops
Unrolled Cabbage Rolls