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Dutch Oven Recipes

Dutch Oven Cooking Tips:

From Camping for Foodies:

Roasting - Divide the heat. 1:1 ratio with even coals on top and bottom.

Baking - Divide the heat. 3:1 ratio with most coals on top

Simmering & Stewing - Divide the heat. 4:1 ratio with most coals on bottom.

Frying & Boiling - Concentrate the heat. All coals on bottom.

From Lodge Cast Iron:

Baking temperatures taken from regular cookbooks sometimes refer to slow, moderate, hot or very hot ovens. Those terms normally reflect the following temperatures:

Slow:         250-350

Moderate:  350-400

Hot:           400-450

Very Hot:   450-500

Servings Per Dutch Oven: These are approximate as some people can eat more than others but they do serve as an aid.

Oven Size ~ People Served

     8"       ~ 1-2

    10"      ~ 4-7

    12"      ~ 12-14

12" Deep  ~16-20

    14"      ~16-20

14" Deep  ~22-28

Apple Crumb Pie

Dutch Oven Recipe


5 or 6       Yellow Delicious Apples

1              Pastry Shell                

2/3 C       Sugar                       

1-1/2tsp.   Cinnamon                  

2/3 C.      Flour                         

1/2 C.      Butter                        

10" Dutch Oven w/ Lid

Use 18 coals on bottom, 10 coals on the top, spread out evenly.

Pare apples and slice into small piece. Arrange in unbaked pie shell in a 10" dutch oven. Mix 2/3 C sugar and cinnamon; sprinkle over the apples.

Mix 2/3 C sugar with the 1 C flour; cut in the butter and mix until crubly. Sprinkle over the apples. Bake in the dutch oven for 1 hour, turning the oven 1/4 turn every 15 minutes and rotating the cover 1/4 turn every 15 minutes in the opposite direction.

Apple Crumb Pie

Bison Bourguignon

Dutch Oven Recipe


2lbs       Bison Steak or Roast             

2           Large Potatoes                    

2           Tomatoes                           

2           Celery Stalks                      

2-3        Large Carrots                      

3           Large Mushrooms                

3 Cans   Beef Broth                         

1 C.      Red Wine or 1/2 C. Whiskey

1/4 C.   Barley                              

1/2 C.   White Beans                      

1/2 C.   Green Beans                      

Spices to taste: Salt, Pepper, Onion Powder, Garlic, Basil, Bay Leaf, etc.

You can substitute anything with what is currently available. I sometimes use turnips, zucchini or patty pan squash, pearl onions, peppers, etc. if they are available in place of, or in conjunction with, the above.

12" Deep & 10" Dutch Ovens

Cut the Bison into 1” cubes and dredge in flour, coating all sides. Saute the Bison in oil until
brown in the 10” Dutch. Transfer to the 12” Dutch. Put broth and spices in the 10” Dutch and
heat while working on the rest. Cut up all the other ingredients into small pieces and add to the
Bison. Mix well and add about 1/2 of the Beef Broth/spice mixture (keep the rest warmed for
later use). The mixture should be totally under liquid. If needed add some water or water/bullion
until about 3/4” over solids. Cook for a minimum of 2 hrs. Can go longer – another nice thing
about stews. About 1 hour before dinner, stir in the rest of the reserved liquid and the wine or
whiskey (liquid should be 1 to 2 inches above solids).
15 minutes before serving, add dumplings to the stew. If gravy is desired remove 1 C of broth
(make sure liquid is still above solids, add water if necessary). Re-cover and serve with the
dumplings &/or over noodles.

Bison Borguignon


Use with stews/soups such as Bison Bourguignon


1-1/2C.     Flour                        

3 tsp.         Baking Powder           

3/4 tsp.     Salt                          

3/4 C.      Milk                          

3 TBL.        Salad Oil                   

Combine all dry ingredients, make a well and add oil and milk. Mix well. Drop mixture from a
tablespoon atop the bubbling stew. Re-cover and cook for 15 minutes.
A nice tossed salad, melons and/or oranges goes well with the meal.


The King's Crown Roast

Dutch Oven Recipe

Crown Roast:

Select a 10 – 14 lb. Whole pork loin. Cut through each of the vertebrae
along the top and “turn” the loin forming a crown. Season with salt, pepper & garlic
wedges and place in a deep 12” dutch oven.

12" Deep Dutch Oven w/ Lid

Use 16 coals on bottom, 14 coals on the top, spread out evenly.

Bake for 2 hours before adding the stuffing and carrots.

Sourdough Stuffing: This was made prior to the crown roast as all cooking needed to be done in one oven. However, at home one could make the stuffing while the crown roast is baking.


1/2lb.           Fresh Mushrooms, sliced                       

1-2 C.            Thistle Root, diced (or 4 stalks of celery)  

2=3 TBS         Onion, finely chopped                         

1/4 lb.           Butter                                              

1                   Tart Apple, peeled and diced               

6 oz.              Water Chestnuts, sliced                       

1 to 1-1/2lb.   Loaf of sourdough bread, broken in pieces

Salt, Pepper, & Garlic Powder to taste. Some like sage, some don't.

In the dutch oven sauté the mushrooms, thistle root (or celery) and the chopped onion in
the butter until tender (about 5 minutes over a hot set of coals). Use the entire 1/4 lb. of
butter as this also adds moisture. Combine the sautéed mixture with the bread pieces, add
the apple and water chestnuts and mix well. Season the dressing mixture with salt,
pepper, garlic and possibly the sage (yuk says Rick) to your individual tastes. After the
two hours, remove the lid from the dutch oven and stuff the inside of the crown with the
stuffing and place carrot fingers around the outside edge of the crown, between each of
the “steaks”. Recover the dutch oven and return to coals (at this time you may need to
add some more coals as the first ones may be almost gone) Bake for another hour before
adding the apple dumplings and corn cobbetts. (Apple Dumplings recipe below).

The King's Crown Roast
Apple Dumplings

Apple Dumplings

Crown Roast:


4             Tart Apples                 

1lb.          Brown Sugar               

1/4 lb.     Butter                        

To Taste     Cinnamon & Raisins      

Dutch Oven Recipe

Intended to be cooked in the dutch oven with the King's Crown Roast.

Pie Crust: Use your favorite recipe or the one below.

Place 1/4of brown sugar mixture on each of the diced apples and wrap each apple in a
prepared piecrust, forming a ball. Place in dutch oven around the crown, on top of dry
cornhusks, along with the corn cobbetts (keep the corn in the husk) and bake for another


2-3/4 C.   Flour              

1tsp.         Salt               

1 C.         Shortening       

7-8 TBS     Cold Water      

Cut flour, shortening and salt together till crumbly. Add cold water and form dough. Do
not over handle. Cut the roll into fourths and roll each portion into a circle. Wrap apples
and sugar mixture in dough, forming a ball.

Sourdough Rosemary Bread

Dutch Oven Recipe


1 C.         Sourdough Starter          

1/4 C.      Warm Milk                  

1/8 C.      Olive Oil                    

1/2 tsp.     Salt                           

1/2 TBS.    Sugar                        

1/2 tsp.      Dried Rosemary, ground

1               Egg, beaten                

1-1/2 C.     White Break Flour         

1 more         Egg, beaten               

10" Dutch Oven w/ Lid

Use 7 coals on bottom, 14 coals on the top, spread out evenly.

Measure the starter into a mixing bowl. Add the milk, olive oil, salt, sugar, rosemary, and 1 beaten egg and mix well. Add the flour, 1/2 cup at a time, stirring until it is too stiff to mix by hand. Turn onto a floured surface and knead in remaining flour until dough is satiny. Form an oval or round loaf. Place in a 10 in dutch oven, covered, for 1 to 2 hours, or until about doubled in bulk. Make crisscross slash in top of loaf. Brush with the remaining beaten egg. Bake for 35 minutes. Remove loaf from the dutch and cool on a wire rack.

This bread can also be made on a baking sheet in a conventional oven at 350° (might takea bit longer to bake)

Sourdough Rosemary Bread
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