Here is the easiest dutch oven recipe in the world.  It is not my recipe, but one that was first introduced to me by Wapiti Dung, mountainman extraordinare!

The setting:  A winter time blackpowder rabbit hunt.

We had hunted all morning and had worked up a real powerful dry and hunger.  So, back at the wagons, we opened up a few cold ones and fired up the wood.

Wapiti pulled out his trusty 12 inch dutch oven, dug out some bear grease (or some sort of grease) and heated it up.  The rest of us continued to suck suds.  He joined in the suds as soon as the chicken parts were in the oven browning.

They were browned for a while and then removed from the grease.  Once all of the chicken parts were browned, he dumped out the grease.

He put in what he called a “stand off”, which most of us educated connoisseurs know as a “trivet”.  Then he loaded all of the chicken on top of the trivet.  There was so much chicken in that oven the lid wouldn’t quite close, so he smashed it down some.  We didn’t much care what he did at that point and we continued to drink more beer…life was good!

Oh, I forgot to mention, he shook  the chicken parts in seasoned flour before browning them.  Shook the chicken parts in a bag that had the seasoned flour in that is.  Let’s have another beer!

THEN he added the secret ingredient!  A whole can of “Olymipa” beer!  There is something VERY SPECIAL about Olympia beer that brings out the best in chicken cooked this way.  On went the lid with a good hard press downward and the beer was brought to a boil and then the heat turned down to a simmer type boil.  Life was so good at that point, we started betting beers and shooting at targets while we waited.  One hour exactly later, we enjoyed the most scrumptious chicken on earth.

So, there you have it!  Rabbit Chicken.  Quick.  Easy.  And, it goes very well with beer!

Enjoy!

Bears Butt

June 3, 2011