Tools

A cast iron pan is a great option for cooking meat. It has a heavy bottom that holds heat well, great for browning meat and giving it that delicious crust. And it can be used on just about any heat source which makes it easier to transfer in and out of the oven.

Dutch ovens are ideal for braising and slow cooking, both of which are excellent methods for cooking our tougher cuts of venison. They also have a heavy bottom pot which helps to distribute heat evenly and prevent burning.