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Post by Toby Benoit on Mar 15, 2012 12:44:42 GMT 12.75
My Mom surprised me with a pair of cookbooks, (one for myself and the other for Iceprincess) "Dutch Oven Gold" by Val and Marie Cowley
Not sure if any of you are familiar with the book or not, but it really has a lot of good info on regulating heat and general cooking skills with the DO.
So far, I've decided I can't wait to try the venison stew recipe.
3lbs cubed lean venison 4 stalks celery, sliced 6 carrots, sliced 3 onions, chopped 2 peppers, chopped 1/4 pound bacon 1 cup soy sauce 1 tsp tobasco sauce 2 tsp of worcestershire sauce 2 1lb cans of whole tomatoes and enough potatoes to fill the pot
Fry bacon in the oven. Add venison and onions. Fry for six minutes or until browned. Add soy, yobaso, and worcestershire sauces. Add tomatoes and vegetables, except potatoes. Peel and cube enough potatoes to fill the oven and place t he lid on it.
Cover lid with coals and add six or eight beneath the oven and cook for about an hour or until the vegetables are nice and tender.
And...since I still have a virgin DO, my best good buddy done gifted me, I can't wait to try this out!
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Post by Paws on Mar 15, 2012 15:04:07 GMT 12.75
Never heard of that book Toby. The recipe looks pretty good. Here is a tip: As soon as it is finished move the stew into another vessel and neutralize the acid in the Dutch oven. Those rascally tomatoes will eat iron so fast thery will give themselves gas! Get her rinsed dried and re-seasoned quick as a bunny rabbit on a hot date. Let us know how that stew turns out.
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