Browned meat equals flavour, especially when we’re talking wild game. Adding liquid and simmering on low heat for a longer time tenderizes and maintains moisture. A mirepoix, made with onion, carrot, and celery, adds even more flavour to the meat and gravy.
A pot roast is relatively easy to prepare and cook. They’re usually done in an oven, but a Camp Chef Dutch oven or pot with a good sealing lid on a stove top or camp stove helps lock in moisture and tenderize the long-grain cuts of meat.