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 BBS: The GWE BBS [ASV/CIN]
Date: 06-29-47 (10 19)             Number: 395
From: MOUNTAIN MAMA #11 @5211*2    Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Re: Dutch Oven                 Conf: (37) Home Cooki
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 -=> Quoting Cowboy@6460 to All <=-

 Co> Anyone one out there have a couple dutch oven recipes. I've got a dutch
 Co> oven but could use a couple more recipes!

 Well, this recipe originally was for buffalo but it can also be used for
 beef or really on any meat that's tough.  Hope this helps.

 Buffalo a la Dutch Oven

 Melt about 3 tablespoons of suet or shortening in the bottom of a preheated
 Dutch oven and sear a 6 or 7 lb. chunk of meat.

 Blend 1 and 1/2 tablespoons vinegar, 1 tsp. nutmeg, 1 tablespoon ginger,
 1 tablespoon cinnamon, 1 tablespoon of salt and 1/4 tsp. of pepper with
 1 and 1/2 cups water and 2 and 1/2 cups of apple juice.

 Pour over meat.  Sprinkle 1 cup of chopped onions and 1 tsp. garlic on top.
 You can also add a small (8 oz.) can of tomato sauce if you feel like it.

 Cover; simmer slowly 'til done.  Make a gravy from the pan juices.  Then
 get out of the way or you'll get stomped on by a herd of hungry buffalo
 eaters.

 From The Old-Fashioned Dutch Oven Cookbook:  Complete with Authentic
 Sourdough Baking, Smoking Fish and Game, Making Jerky, Pemmican, and
 Other Lost Campfire Arts.  By Don Holm.  Caldwell, Idaho: The Caxton
 Printers, Ltd., 1969.

 (What a mouthful on the title, huh?)

... And it even makes its own gravy.