Dutch Oven Peach Cobbler

Peaches are in their prime! Here’s a great (and easy!) way to make peach cobbler in your dutch oven.

Use a #10 dutch oven with a rimmed lid and short legs on the bottom. For easy clean up, insert a 3 quart aluminum casserole pan inside the dutch oven. The cobbler can be removed when done and the dutch oven remains spotless and clean.

The ingredients are easy.

  • 6-8 peaches, peeled and sliced
  • 1 cup sugar
  • 1 cup self rising flour
  • Cinnamon to taste

Pour the dry ingredients into the dutch oven and mixture thoroughly. Then pour the peaches over the dry mixture. Take a large spoon and blend the mixture. IMPORTANT: Only stir the mixture 4-5 times.

Now sprinkle the top with cinnamon. Put the lid on the dutch oven and make sure the lid fits flush. You may have to press down to crush the foil lip of the casserole pan liner to get a good fit.

Spread 8-10 hot coals on the ground. Use a pit or rake away any combustible grass or brush from the area. Place the dutch over over the hot coals. The legs of the dutch oven will keep from crushing the coals. Now pour the remainder of the coals on top of the dutch oven. Cooking time takes about 45 minutes but check the progress every 15 minutes. Adjust the temperature by adding of removing coals from the top and bottom of the dutch oven.

Serve hot from the dutch oven for some of the best peach cobbler that’s easy to make and no mess to clean up.

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Venison Stew

Here’s a warm, delicious stew we thought you might enjoy.

TOTAL TIME: Prep: 10 min. Cook: 2 hours 10 min.                    MAKES: 8-10 servings

Ingredients

  • 2 tablespoons canola oil
  • 2 pounds venison stew meat
  • 3 large onions, coarsely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 3 cups water
  • 7 potatoes, peeled and quartered
  • 1 pound carrots, cut into 1-inch pieces
  • 1/4 cup all-purpose flour
  • 1/4 cup cold water
  • Bottled browning sauce, optional

Directions

  1. Heat oil in a Dutch oven. Brown meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. Simmer, covered, 1-1/2 to 2 hours or until meat is tender.
  2. Add potatoes and carrots. Continue to cook until vegetables are tender, about 30-45 minutes.
  3. Mix flour and cold water; stir into stew. Cook and stir until thickened and bubbly. Add browning sauce if desired. Remove bay leaf. Yield: 8-10 servings.

 

Beef Jerky Stew

Beef Jerky Stew

Here’s an easy, hearty meal for those fall camp-outs!

Ingredients:

1 Tbsp. butter
1 onion, chopped
3 celery stalks, chopped
2 Tbsp. tomato paste
3 cups beef broth
2 large carrots, peeled and cut into chunks
3 parsnips, peeled and cut into chunks
1 leek, chopped
4 3 oz. packages beef jerky (in whatever flavor you prefer)
2 teaspoons dried sage
Salt & pepper to taste
1/4 cup chopped fresh parsley

Instructions: 

Heat the butter in a large pan. Add the onions and celery and sauté until they begin to brown at the edges, about 5 minutes. Add the tomato paste and mix well. Cook for a minute or two. Transfer the celery and onions to the slow cooker.

Add the beef broth, carrots, parsnips, leeks, beef jerky and spices to the slow cooker. Cover and cook on high for 4 hours. When done, add more  salt to taste. If you want, sprinkle with fresh parsley to serve.

 

 

Easy, Delicious Camp Breakfast: Pinnacles Scramble

.
CHIPOTLE POTATOES
1 can (7 oz.) chipotle chiles in adobo sauce
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 pound large Yukon Gold potatoes, quartered lengthwise and sliced crosswise 1/2 in. thick
1 large poblano chile
4 green onions, sliced diagonally
.
THE SCRAMBLE AND SERVING
8 large eggs
2 tablespoons milk
About 1/4 tsp. each kosher salt and pepper
2 tablespoons unsalted butter
3/4 cup shredded sharp cheddar cheese
2 tablespoons chopped cilantro
2 cups fire-roasted tomato salsa
Crème fraîche
Warm corn tortillas*
.

Preparation

AT HOME

1. Make potatoes: Preheat oven to 475°. Purée chipotles and sauce in a blender. Spoon 2 tbsp. into a bowl; save the rest for other uses. Stir in oil, salt, and pepper, then potatoes.

2. Spread potatoes on a rimmed baking sheet lined with parchment paper, leaving a corner empty; put poblano in corner. Bake, turning chile and potatoes occasionally, until chile is blackened and potatoes are well browned, 20 to 25 minutes. Let cool. Peel, stem, seed, and coarsely chop chile. In a plastic container, combine potatoes, chile, and onions; chill until used, up to 2 days.

IN CAMP

3. Whisk eggs and milk in a bowl to blend with 1/4 tsp. each salt and pepper; set aside. Heat a large cast-iron skillet over medium-high heat. Melt butter, then add potato mixture and stir occasionally with a flexible spatula until hot, 2 to 3 minutes.

4. Add egg mixture, reduce heat to medium, and cook, scrambling gently, until set, 2 to 4 minutes; add cheese and cilantro during last minute. Serve with salsa, crème fraîche, and tortillas, plus more salt and pepper to taste.

*Double-wrap tortillas in foil and warm over low heat, turning often.