Spring is here in Northern Michigan, even though it looks like winter we have camping thoughts running through our minds this time of year. How many of you are making plans to get your campers out over this Easter holiday? Have you taken inventory on your camping supplies or added new items you wanted last year to your list? With Mother Nature’s coolness still in the air it is a great time to get out and enjoy camping. You will find many articles on spring camping, one I have enjoyed reading is this article written on Easter camping by The Camping Guy. This is always a great time to try out new cookware that you have purchased over the winter months or received as a gift. One item we have been testing out this year is a10 inch grill panthat we have been using to make steak, pork chops, chicken & even small cakes have been cooked in this little pan . Try to get out and enjoy the best parts that nature has to offer in one of the many campgrounds that offer early spring camping, like this great resortour friends have stayed at in Branson Mo. You will enjoy hospitality with many activities for adults & children alike. Now get out there and have fun!
Just in time for your St. Patrick’s day festivities, enjoy a Dutch Oven Soda Bread!
Soda bread is quick-rising bread often made with baking soda, which sets it apart from the more common yeast-rising bread. Traditional soda bread is made with flour, bread soda, salt, and buttermilk. The lactic acid reacts with the alkaline soda, and little bubbles full of carbon dioxide form in the dough. It’s a sort of synthetic edible, made by and for people who were hungry and had no time to waste.
An Irish Tradition
There are many takes on soda bread in Ireland. One method avoids gluten and embraces a more delicate texture. For that, cake or pastry flour is used instead of bread pastry to keep the glutens in check, and some recipes will go with a live yogurt—or even a stout beer—instead of buttermilk to react with the soda. It takes only the tiniest bit of mixing—kneading the dough is out of the question.
In Ulster, wholemeal flour gets used, and the locals distinguish between a savory variety and a sweetened variety, called wheaten bread. This recipe gets duplicated in southern Ireland as well and called “brown soda.”
Another method is to form it into farls, made by rolling out bread dough and folding it in on itself twice. These are also called “griddle cakes”, “griddle bread”, or “soda farls”. These are cooked on the griddle or a flatter shape and split into four sections.
Your Dutch Over Version
What have we learned? That soda bread comes in all shapes, sizes, and compositions—but it’s got to be flour leavened with soda and some kind of acid. Let’s see how we can do!
Pour your milk into a small bowl and mix in the vinegar then set the mixture aside.
In another large bowl, mix all of the remaining ingredients together.
Pour the milk mixture into large bowl and combine it all until it’s thoroughly moistened. The mixture should have a doughy consistency.
Turn the dough onto a floured board, and knead it for 10 minutes until smooth.
Form into a 9-inch round loaf and put it in your dutch oven.
Score a large cross across the top, penetrating the dough by about ¼ of an inch.
Bake for 1 hour, or until the bread is brown. If you tap the crust, you should get a hollow sound.
Did you like this recipe? Are you looking for more great recipes for St. Patrick’s day? Check out our Recipe Slam going on over at the Ironcooker Facebook page! And don’t forget to comment if you’ve tried this festive recipe!
As much fun as it is to be sitting in our blinds on that first frosty morning on opening day it is just as much fun in our kitchen in February & March making interesting meals that our family will enjoy.
This recipe is one that is perfect for a large cast iron Dutch ovenor roasting pan. This Roast loin of venison with savory wine sauce went over really well last fall in our camp & I am almost certain it will in yours. It is fun & easy to make and will make you the hit of the day when the men come in to eat.
But why wait until next season? Open your freezer now & make a meal your family will enjoy with this great venison roast recipe. Don’t forget to save a glass of wine for the chef in camp!
Roast Loin Of Venison With Savory Wine Sauce
Yield: 6 servings
1 c olive oil 1/2 c carrot; finely chopped 1/2 c celery; finely chopped 1/2 c onion; finely chopped 4 cl garlic; minced 2 sprigs fresh thyme 2 bay leaves 3 lb loin of venison, with bone 2 tb clarified butter 1 salt to taste 1 fresh ground black pepper 1 savory wine sauce: 3 c beef stock 2 tb butter 1 reserved venison bones 1/4 c minced shallots 1 cl garlic; minced 1 sprig thyme 2 tomatoes; coarsely chopped 3 tb sherry wine vinegar 1/4 c port 2 tb red currant jelly 1 salt to taste 1 fresh ground black pepper
Make a marinade of the first 7 ingredients. Bone the loin; trim and discard fat and sinew. With a cleaver chop the bone into 1″ pieces and reserve for the sauce. Slice loin against the grain into 6 pieces. Arrange in a single layer in a casserole dish. Pour over the marinade, cover and refrigerate 24 hours. Meanwhile prepare the sauce. Bring stock to a boil, reduce heat and cook uncovered until volume reduced by 1/2. Set aside. Melt butter in a large, heavy saucepan over high heat. Add bones; brown quickly, stirring often. Add shallots, garlic and thyme, cooking until soft and lightly colored. Add tomato; cook several more minutes. Add wines and vinegar, bring to a boil and reduce by half. Add stock and currant jelly. Reduce heat to low, cover, and simmer 1 hour, skimming as necessary. Remove from heat, strain and return to clean pan. Salt and pepper. Refrigerate until needed and reheat before serving. To cook the venison, remove from marinade, pat dry, and season with salt and pepper. Sautee in clarified butter, searing all sides quickly. Transfer pan to preheated 400 deg oven for 5-7 minutes until medium rare. Slice each piece against the grain into 3-4 pieces and serve with the reheated sauce.