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Venison Picadillo

March 17th, 2015 by ironcooker

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Hunters have requested that we put in more wild game recipes for our readers, so here is a great  Venison Picadillo Recipe that we are sure you will enjoy

 You will need a large cast iron skillet for this recipe along with a big appetite. As a second choice you can serve over rice or have potato on the side. 

3/4 c chopped onion
1 ts chopped garlic
2 tb olive oil
2 lb venison shoulder or leg,
1 ground
2 ts red chili flakes
1 ts dried oregano
1 ts ground cumin
1 ts ground coriander
1/2 ts ground cloves
2 c canned whole tomatoes,
1 seeded and chopped
2 tb red wine vinegar
2 tb raisins
1/4 ts salt
1/4 ts black pepper

In a large pan,saute onion and garlic in the oil until onion is golden.Add
ground venison,chili flakes,oregano,cumin,coriander and
cloves.Cook,stirring occasionally,until venison is pink in color. Mix in
tomatoes,vinegar,raisins,salt and pepper.Cook over low flame until liquid
is reduced by half.Adjust seasonings and serve with tortillas and fresh
salsa.Makes 6 to 8 servings.

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Hawaiian Venison

March 15th, 2015 by ironcooker

A great recipe to treat yourself that night you are all alone in deer camp

What better way is to show everyone what they missed out on
Grab that old cast iron skillet and your camera and show them what the lone hunter has for dinner.

Yield: 1 servings
1 lb boneless elk/deer round stk
1/4 c flour
2 tb margarine or butter
1/2 c boiling water
1 ts salt
2 or 3 green peppers
1/2 c pineapple chunks
-SAUCE
2 1/2 tb cornstarch
1/2 c pineapple juice
1/4 c vinegar
1/4 c sugar
1 1/2 tb soy sauce

Cut steak into 1-inch cubes and dredge with flour. Brown meat cubes on all
photo (5)sides in hot fat. Add water and salt. Simmer gently until meat is tender.
Clean green peppers and cut into 1-inch squares. Boil 10 minutes and
drain. Add pepper squares and pneapple chunks to browned meat. SAUCE:100_1276
Combine cornstarch, pineapple juice, vinegar, sugar and soy sauce and cook
until sauce is clear and thick. Pour sauce over meat mixture and simmer 5
minutes. Serve over Chinese noodles or cooked rice.

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How to Choose a Hunting Knife

March 15th, 2015 by ironcooker

The type of knife that you select for your hunt really depends on what you’re hunting.

In general smaller knives are used when hunting small game and larger knives are used when hunting larger game.  It’s important that your knife be equipped to handle the game that you are hunting.  Your knife should be sharp enough to skin it  and heavy enough to cut through bone.

There are different types of knives such as folding knives and fixed blade knives to choose from.

KabarStag1986GrizzlyFoldingHunterFolding Knives – Folding knives have a blade that is connected to the handle by a pivot point.  This allows the blade to fold in and out of the knife handle making it extremely convenient to access and carry.  The folding knife has a hollow center that is used to house the knife blade.  The hollow center and pivot point make the knife less sturdy than a fixed blade knife.  Folding knives are a convenient and useful, but not as sturdy and reliable as a fixed blade knife.

Fixed Blade Knives – Fixed blade knives are one piece of metal surrounded by a handle.  The handle is not hollow and there are no pivot points making this an extremely durable knife.  Any serious hunter had at least one genuine fixed blade knife.101_4774

Knives also have different blades to choose from. Some of the most common knife blades are listed below:

The Straight or Plain Edge Blade – The straight edge it one piece if sharp metal without interruption.  The blade looks the same all the way through and the angle of the blade is the same throughout.  These blades give you a longer cut and more consistent cut because the blade is uniform throughout.

Serrated Edge Blade.   The serrated edge is rigid at the bottom and acts like a saw.  It is useful for cutting through materials that do not cut well with a straight edge blade.  The rigidness of the blade allows you to cut through tough materials that might give the straight edge blade some difficulty.

Clip Point Knife Blade – The clip point knife comes to a point at the end of the knife where the blade curves in.  The clip point knife is very useful and handy to do all your hunting activities.  It is extremely versatile and a standard among many outdoorsmen.

Drop Point Knife Blade – The drop point knife is thick and curved on both sides and does not come to a point.  It is especially useful for skinning the animal.  The blade makes it easy to skin because the knife is the same on both sides.

Once you have figured out what type of game you want to pursue you can focus in on the size of your knife.  Depending on what you need to accomplish on your hunt you have several types of blades to choose from.  The most important thing is that you have a reliable knife that provides you with the most utility.  You always want to be prepared for any task when hunting.  The knife you bring with you should never hold back your hunt.

Article source: Expert Articles

By: R Highland

Posted in Hunting & Fishing Life | No Comments »

Beef Pot Roast With Mushroom Soup-wine Gravy

March 13th, 2015 by ironcooker

A Beef Pot Roast With Mushroom Soup-wine Gravy made in a cast iron dutch oven is something you will never regret making

 

4 lb  Beef round tip roast
2 tb  Cooking fat
Salt
Pepper
1 md  Onion; thinly sliced
10 1/2 oz  Cream of mushroom soup
3/4 c  Burgundy wine
2 tb  Finely chopped parsley
1/8 ts  Garlic powder
1/4 c  Flour; for gravy

5In a Dutch oven, , brown meat in fat. Season
with salt and pepper and remove from pan. Pour off fat drippings.
Cook onion in drippings remaining in pan until soft but not browned; stir often.
Add mushroom soup, wine, parsley, and garlic powder; mix well.3
Return meat to pan. Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook
in a 325 degree F oven for same amount of time).
Turn meat once to cook it evenly throughout. When done, remove meat and keep
warm.
For 2 cups gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1
4minute to allow fat to come to top. Discard all but 4 tablespoons (or less) of fat.
Add enough water (or other liquid) to measure 1 1/2 cups of liquid. Return to pan.
In same cup, measure 1/2 cup cold water and blend in flour. Add mixture slowly to
liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3
minutes. Taste gravy and correct seasoning, if necessary, with salt and pepper.
Slice meat; serve gravy separately, or spoon over meat.

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DUTCH OVEN HAWAIIAN CHICKEN

March 10th, 2015 by ironcooker

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A camping recipe for your Dutch Oven

Most of you that have seen our set up at shows know one of the things we always have going over the weekend is a skillet or two of Hawaiian chicken.
Fried Potatoes and onions & some fried potatoes & onions with eggs fro breakfast is a normal thing to smell when you pass through our tents.
All cooked in cast iron skillets and Dutch ovens so you can actually see our products in use. I can actually say that one of my all time favorite  for one or two people
is the Universal Cookware stock pot that is a smaller version of a dutch oven with a handle, a skillet lid and can be used as a sauce pan.
So many of you have asked for this recipe.  I thought it was past due and should be shared with you. This is the full version that can be cut in half If you don’t
have the need for 8 chicken breast all at once.

Recipe

Family size package of skinless chicken breasts, 8.
One can sliced pineapple.
Twelve ounce jar of your favorite BBQ sauce.
Marichino cherries.

Place four chicken breasts on the bottom of the 12″ Dutch oven. Use half of the sliced pineapple to place on top of the breasts,
pouring the entire juice over the chicken. The pour half of the BBQ sauce on top of this. Place another layer (the remaining four
breasts) on top of the previous chicken/pineapple layer. Layer again with the remaining pineapple slices, placing a cherry in the
center of each pineapple slice. Pour the remaining BBQ sauce on top. Place the lid on the oven. Place the oven on the coals and
cover the top of the oven with coals. Cooking time is 30 to 45 minutes, remove and check at about twenty minutes. When
finished, make sure that the chicken is thoroughly cooked before serving.

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Meat loaf in A Cast Iron Pan

March 10th, 2015 by ironcooker

Meat loaf cooked in a cast iron loaf pan

101_4757Recipe for a great tasting meat loaf 

1 pound hamburger
1 – 14 ounce can sweetened condensed milk
1/2 cup Parmesan cheese
2 eggs
1 medium onion
1/2  tsp salt
1/2  tsp pepper
1/2  tsp garlic powder

Chop onion fine and wisk together with 2 eggs
Add salt, pepper,garlic & condensed milk
Mix in Parmesan Cheese
Add mixture to hamburger and mix well
101_4758
Pour into a well oiled  9 x 5 cast iron loaf pan
Bake in a preheated oven at 350* for 1 hour
Temperature and time may vary depending on your location

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