Main Discussion Area > Cooking Forum

Dutch Oven recipe's

(1/3) > >>

JEB:
For you folks that use a Dutch oven, could you submit a few recipe's. I picked an oven up and want to give it a go this fall at hunting camp.

Trapper Rob:
DUTCH GREEN PEPPER STEAK
3 cups stew meat or cut up steak
1/4 cup soy sauce
1/2 tsp. garlic
1/2 tsp. ginger
1/4 cup cooking oil
1 cup sliced green pepper
1 cup sliced onion
1 cup chopped celery
1 cup water
2 heaping tbsp. cornstarch
1 tomatoes (cut in wedges)
In dutch oven brown meat in the cooking oil. Add 1/4 cup water & simmer for 30 minutes. Mix cornstarch in 1 cup water & add all remaining ingredients to meat, except tomatoes. Cook until mixture thickens. About 15 minutes to warm through. Add tomatoes & serve with rice,potatoes.

Trapper Rob:
WESTERN SAUCE FOR ALL MEAT
1 cup catsup
1/4 cup vinegar
2 tbsp. worcestershire sauce
1/2 tsp. liquid smoke
1/4 tsp. garlic
1 medium chopped onion
1/2 cup chopped celery
1 cup stewed tomatoes
1/4 cup green peppers
Place all ingredients in dutch oven greased, & simmer until all vegetables are well done. Bacon grease will add to the flavor. when sauce is done, you can add pork spareribs, beef stew meat or ribs, any wild game, lamb, veal or fish. If you wish, you can spoon the sauce over already cooked meat to enhance its flavor. This sauce can also be used as a gravy over rice, potatoes.

JW_Halverson:
You know that lower part of a deer's front legs?  It's all bone, sinew, and very little meat?  Yeah, that part.  DO NOT EVER THROW IT AWAY, YOU BLOODY STUPID FOOL!

Use a meat saw and cut across them, sawing thru the bone.  The marrow in the bone is pure flavorous magic!  Saw them into inch thick cuts.  Freezing them almost solid makes it easier to saw.  If you do not have a meat saw, buy a brand new blade for your hacksaw and wash it in hot soapy water first.

Then warm the dutch oven up good, and toss in three strips of fatty bacon, diced up nicely.  When it has rendered out, scoop out the crispy meat bits and turn the heat up until the grease is at the smoke point.  Now carefully lay in these sections of the deer foreleg bone and all.  Get an awesome brown on one side, flip over and let it brown again, shutting the heat down to a more reasonable temp.  Use tongs or a spatula to remove the meat and set aside momentarily while you throw in a large onion sliced coarsely and the garlic.  Keep the onions stirring until they are well browned and put the meat back on top of them and pour in half or more of a bottle of good dry red wine.  Throw half to three quarters of a pound of mushrooms, grind some black pepper over that and sprinkle in some salt, but go lightly.  Toss back in what is left of the crispy bacon bits that you have been sneaking in pinches, you no good cheat.  Put the lid on top and slow cook this in an oven at 200 degrees for 5 hours or more.  Or light coals underneath and on top, for the hardcore dutchers. 

Serve this with home made noodles, baked potatoes, or over top toasted slices of sourdough baguette bread.  Be extremely careful to not lose the tiny greasy bit of marrow in the middle of the bone.  Scoop this out and spread it on bread, it's also called the butcher's butter.  All those tendons and ligaments turn into rich, tender, delicious gelatinous protein.

If you used lamb to do this, it would be called osso bucco and a restaurant with any integrity would charge you $45 for a plate.

2 whole deer shanks, sawn into 1" segments
3 strips fatty bacon
One large onion sliced
2 cloves garlic, smashed hard
1/2-3/4 lb mushrooms
1 bottle good dry red wine
salt & pepper to taste
optional, bay leaf, sprig of rosemary, herbs de provence

I had the chance to do this once with elk and my tongue did a pole dance on my palate out of sheer happiness.

chamookman:
Wow - I'm gonna have to try that, sounds REALLY good ! But how did You know I was "cheatin'" on the Bacon bits ?  >:D O:)

Navigation

[0] Message Index

[#] Next page