BOW Recipes

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Duck Ramake Recipe       Easy Venison Saute Recipe

The following are from Cowgirls Forever Dutch Oven Chef and Instructor Barbara Kennedy:

Tinga- Mexican Shredded Chicken

5.5 lbs boneless skinless thighs
1 bunch cilantro, chopped
2 onions, chopped
2 cups diced green chiles
1 bulb garlic, minced
2 red peppers, diced
1 can diced tomatoes (28 oz)
2 bunches green onion, chopped
4 limes

Use a 14" deep Dutch oven and if you can try to keep the lid on as much as possible so you don't lose too much moisture. You don't need to worry too much about exact heat on this one, it's just best to keep it at a high simmer, 14 + coals on top & on bottom. Saute onions & garlic in oil till browned. Keep pan hot and add a little more oil if needed before adding chicken to brown. Add all ingredients, except the limes, season with lemon pepper, kosher salt, cumin and chile powder. Keep at a high simmer till chicken starts to fall apart. Add juice from limes and simmer a few more minutes stirring well to help chicken shred. Serve with cheese & sour cream.

Peach Cobbler

28 oz can of peaches
1 box yellow cake mix
1/2 stick butter

12" deep Dutch oven preheated with 8 coals on bottom and 16 on top. Melt butter dump in peaches & cake mix. Stir till mixed, if too dry add the soda a bit at a time till cake batter consistency. Sprinkle oats, brown sugar and thin slices of butter on top. Rotate the oven every 15 min to keep even cooking, pull away a few coals if it seems too hot or starts to brown too early. Should take about 30 min to cook, it's best to let it sit for a few minutes off the heat before serving, it firms up better.

Note: I usually make big ones so this may need a little more cake mix, or if too dry add part of a can of Mountain dew or 7up, not diet.

Cinnamon Rolls

Pillsbury frozen southern style biscuits (in the blue bag)
Brown sugar
chopped nuts

Thaw biscuits. Flour surface and rolling pin. Roll out dough to about 1/4 in thick, sprinkle a good layer of brown sugar then a light layer of each of all other ingredients on top. Roll tight into a log, smoothing out from center as you go. Should end up about 3" roll, slice about every 1". You can let sit at room temp to rise a bit if you want or you can cook right away. Place in heated Dutch oven, 8 -10 coals on bottom & 20 or so on top, a 14" will hold about 20 rolls. Cook for 8 - 10 min, then remove from bottom heat & let top coals cook it till browned on top. If pan is too hot on bottom right away just cook from top coals so it doesn't burn bottoms. Cream cheese frosting is great on these!! 

You can make fruit turn overs, meat pies, breakfast pies, all kinds of things with the dough. Just roll out, fill, sprinkle sugar or cheese on top and bake as above!

Rosemary Potatoes

5 lbs Red potatoes
med onion, diced
1 bulb garlic, minced
2 red peppers, diced
grated rind of 1 lemon
3 or 4 fresh rosemary sprigs 
1 stick butter

Preheat 14" Dutch oven with 12 coals on bottom & 16 or so on top. Saute onions & garlic in a little oil & the butter till brown. Keep oven hot, add potatoes stirring to coat well in butter. Let potatoes lightly brown. Strip rosemary sprigs over potatoes, add red peppers & lemon rind. Sprinkle a layer of lemon pepper & kosher salt, stir, cover and cook till potatoes are done. If potatoes are not browning and are getting too soft, leave lid ajar to let out steam but be sure to watch so they don't burn!