DEER SWISS HEMMINGHOUSE
(Modified recipe from a book Brother Of The Woods by R. J. Davis)
A thick cut of deer round steak
Salt and pepper to taste
Garlic powder to taste
All purpose flour (not self-rising)
1/4 inch of cooking oil in bottom of a Dutch oven
1 large can of tomatoes
1 or 2 ribs of celery (diced)
1 or 2 medium onions (chopped)
Salt and pepper the steak. Sprinkle on the garlic powder to taste. Sprinkle the steak with flour and pound it into the meat thoroughly on both sides.
Heat the oil in a #12 Dutch oven and brown both sides of the meat well and then pour off the excess grease. Add the tomatoes, diced celery and the onions.
Put the lid on the Dutch oven and simmer for 2 1/2 hours. The flour in the meat will thicken the tomatoes into a thick rich gravy.
END OF THE GARDEN SOUP
(Suggested by R.J.’s wife)
There are no particular amounts involved; she said just use what ever is left over after the good stuff has been picked, canned, or frozen. Other vegetables are ok to add but do make sure they are fresh or fresh frozen.
Add to pot: onions, carrots green peppers, potatoes, corn, green beans, tomatoes (all kinds), parsley, hot banana peppers (one per every 4 quarts of soup), celery, and salt & pepper to taste. You don’t need to add water ‘if’ you use plenty of tomatoes.
RAY’S BACK OF THE STOVE MYSTERY SOUP
(What we sometimes make at Deer Camp)
Keep large pot of leftover above type soup simmering on back of wood burning stove. Add extra food from other meals like: (steak, cooked deerburger, cooked ground hog, fried rabbit, broiled squirrel, cooked chicken, scrambled eggs, other soups, gravy, oatmeal, leftover vegetables, etc.) to it from time to time plus a little water now and then along with a shot of vinegar. Taste, remove bones, and add more stuff.
Put sign above pot that says: “PLEASE RETURN ALL FANGS, CLAWS, AND TEETH TO THE DUTY COOK. You may keep chains, collars, and any pieces of rope.”