forty proof dutch oven deer
4 pounds venison -cut in one-inch cubes- no fat or silver skin
1 clove of fresh garlic
Â½ cup butter (you may need more )
1 sliced and seeded green pepper
1 cup chopped carrots
2 medium onions, sliced
1 bottle of brandy
2 cans condensed onion soup
2 soup cans water
fresh ground black pepper
dig your coal pit, start coals off to red hot
when bottom layer goes to ash add your dutch oven right on top of spread out coals
In a Dutch oven, sautÃ© venison cubes in butter until brown on all sides.
Add onions, garlic and veggies
sautÃ© until vegetables are wilted.
Sprinkle with flour.
Stir in (1 cup of brandy) the soup and water
Stir to blend.
Cover and place on coals at edge of campfire
Add coals to the oven lid.
Cook 45 minutes, check for tenderness (rotate oven occasionally)
this may take up to two hours to cook and build a gravy
you have to maintain your bed of coals and refresh oven lid from time to time as well
Season to taste with season salt and fresh ground pepper
this is great in the fall, cook this in your yard while your splitting wood or raking leaves
serve with remaining brandy, sitting down...give me enough notice....i'll bring the brandy....tw