I recieved this in one via sportsmen's email, this sounds excellent. What could be better than cooking outdoors over a campfire?
In Dutch - and loving it
I'm a sucker for cooking in cast iron. Admitting that bias beforehand tempers (somewhat) my attraction to a new book from Stoeger Publishing. Known for their outdoor products, this latest book features the secret of the outdoors "magic pot" - the Dutch Oven.
J.Wayne Fears is a skilled writer, outdoorsman, and a cooking judge. He's brought all three areas to bear in this new book on one of America's longest-utilized kitchen pots. In it, he helps bring the Dutch Oven into the modern-day with recipes for baking bread, steaming vegetables, boiling seafood, frying eggs, stewing wild game and broiling meat..not bad for a single pot. All, however, come with Fears' recommendations on the correct way to break in your Oven, the tools you need, and some great tips for cooking entire meals via the "stack-on" method. While the Dutch Oven won't ever be confused with a microwave oven, you'll seldom see microwaves used in the variety of places where a Dutch Oven isn't a luxury - it's a necessity.
With 128 pages of recipes and terrific illustrations, The Complete Book of Dutch Oven Cooking (ISBN: 0-88317-273-9) carries a retail price of $24.95 and is available wherever books are sold, including Benelli and Stoeger dealers.
To help convince you the Dutch Oven's one pot you should have in your kitchen, here's a sample from the recipes. Enjoy!
Big Woods Chicken
Fears' description: "This is a versatile recipe I first learned how to cook in North Dakota, where the bird was snow goose. Later I tried the recipe in Maine on ruffed grouse. The results were so good I tried it on chicken, something in supply year-round, and it turned out extremely well. So if you have game birds, use it for them or you can just run down and buy a chicken. They are all good.
PORTIONS: 4 DUTCH OVEN: 12 Inch
INGREDIENTS
1 small whole chicken
½ cup sweet onion, diced
½ cup red wine
½ cup cream of mushroom soup
½ cup cream of onion soup
½ cup cream of chicken soup
½ cup sliced mushrooms
METHOD
1. Saute diced onion in Dutch oven lid.
2. Mix onion, wine, mushroom soup, onion soup, chicken soup and sliced mushrooms.
3. Place chicken in 9-inch round cake pan, 3-inch deep and pour mixture over.
4. Place in Dutch oven and cook at 300 degrees for one hour
5. Serve with rice. Pour the broth over served chicken and rice
FROM: J. Wayne Fears' The Complete Book of Dutch Oven Cooking
