Deer Camp Dutch Oven Stew

Each season, my necessary things are stacked by the front door, awaiting my nephew who will pick me up at 4 a.m. as he has done each year now for more than twenty years.

The same Winchester model 70 that I have used now for more than 40 seasons (for you gun aficionados, it is a pre-1964), a sharp Buck knife in a sheath, cartridges, insulated coveralls, some pocket hand warmers, jerky, insulated boots, gloves, a down-filled parka, a blaze orange hat and vest -- and a Dutch oven filled with some hearty meal for the people down at the Brown Hollow deer camp.

The meal varies year to year. Venison chili, a game gumbo, one year chicken and noodles. All have been well received as a midday meal as the hunters make their way back into camp. I make the stew the day before opening day, let it cool, place in refrigerator, then take it to deer camp and warm it over the coals from the all-night campfire either by hanging on a rack or placing on a grill.



DEER CAMP DUTCH OVEN STEW
Juniper berries are a natural complement to big game meat. To accentuate and release the flavor, slightly burn the berries in a small pan or skillet and then mash them with garlic.

2 to 3 pounds venison, all fat and sinew removed, cut into 1 inch cubes
1 cup flour
salt and pepper

1 can diced tomatoes
1 large coarsely cut onion
2 large carrots split and cut into 1 inch pieces
2 large stalks celery, tops removed, cut into 1 inch pieces
1 bay leaf
1 cup red wine
1 cup stock (beef or venison) or beef boullion

1 tablespoon juniper berries
1 minced clove of garlic
Olive oil

4 medium potatoes, cut into 1 inch squares or 1 cup thick egg noodles

In a paper bag, shake venison cubes with the flour and salt and pepper to taste.

In a 5 quart cast iron Dutch oven bring extra virgin olive oil to smoking. Sear meat on all sides and reduce heat to simmer. Add tomatoes, onion, carrots, celery, garlic and bay leaf. Cover with stock or boullion and wine until all solid ingredients are covered.

In a separate pan slightly burn juniper berries. Remove from heat and let cool until warm. Add minced garlic and enough olive oil, mash to make a paste. Gently stir into Dutch oven.

Simmer over low heat for at least 4 hours, 8 hours is even better. Check from time to time to be sure the ingredients are covered with liquid adding liquid in equal parts as needed.

In the last hour of cooking add the potatoes or noodles.

This stew can be made in a slow cooker or crock pot which requires less attention. As the man says, Put it in the pot, “set it and forget it.” If using the crock pot, sear the meat in a cast iron skillet before putting in the pot, deglaze the skillet with wine or stock and add to pot.

~ JW