Venison Fondue Recipe

  • 1 Coleman single burner stove
  • Fondue forks
  • 1 Dutch oven
  • Salad oil

Any type of meat: cut into 1” cubes. Have two or more sauces ready.

Pour salad oil into Dutch oven to no more than half capacity.

Heat oil to 425 degrees Fahrenheit on the stove. Transfer oil to burner on the table.

Set out several small bowls and two or more sauces.

Set two large bowls of meat or each type of meat in individual bowls.

Spear one to two cubes of meat and hold it in the hot oil until cooked to desired doneness, then dip it in a sauce.

Suggested types of sauces:

  • Curry sauce
  • Tomato sauce
  • Sweet and Sour sauce
  • Cheese sauces
  • Fruit sauce
  • Mayonnaise sauce
  • Garlic butter
  • Hot mustard sauce
  • Barbecue sauce
  • Herb sauce
  • Sharp sauce
  • Tartar sauce