After the trophy buck is hanging at the camp, then what? Please don’t cop out by taking all the meat to the processor to turn into burger. Let’s be a little more creative this season.
If you have not seen a Can Cooker, then look it up at www.cancooker.com. This is the cat’s meow for deer-camp cooking. It’s easy, and accommodates short prep and cook time.
The result will be the best stew you ever crumbled cornbread into.
Ingredients:
• 2-3 pounds venison tenderloin, filet sliced, and then diced in large cubes
• 6 medium white potatoes with or without skins, quartered
• 2 large white onions, sliced in large chunks
• 1 bag of baby carrots
• 6 stalks of celery, cut into ½-inch sections
• 1 tsp garlic powder
• 1-2 No. 303-size cans of whole or diced tomatoes
• Salt and pepper to taste
• Secret ingredient: 2 whole bay leaves
• Optional: Add a can of green peas and/or yellow kernel corn, drained
Cooking
Start by stacking all veggies on the bottom of the Can Cooker, and then add meat, seasonings on top. Pour in tomatoes and one can of water. A can of beef broth and/or a can of beer can be used instead of water for added taste.
Secure the lid and put the Can on a heat source.
Once steam starts to vent out the top, let the Can cook for 40 to 50 minutes, maintaining steam. When it’s done, be careful to use hot pads or mitts to remove the Can from the heat source.
Let it cool five to 10 minutes. Remove lid with care.
Dip out into bowls or carefully pour into an aluminum serving pan.
Enjoy with big cakes of cornbread, and add some Trappey’s Bull Hot Sauce to taste.
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