As a kid growing up in Southern Idaho, the closest
that I came to a wild turkey was in the pages of a sporting
magazine. In the 1960’s the Idaho Department of Fish &
Game began transplanting wild turkeys obtained from
other states into suitable habitat here in Idaho. Now, it’s
not unusual to look out my office window and see wild
turkeys foraging on the hill behind the house. Holiday
dinners around our house now feature wild turkey instead
of their domestic cousins from the frozen foods section of
the grocery store. Leftovers typically find their way into
experimental dishes such as this Cajun gumbo recipe. If the
carcass is boiled just long enough, the meat can be easily
pulled off the bones. Allow the meat to cool and then cut
into 1 inch chunks. Save the broth. I freeze the meat and
broth and make this delicious Louisiana style gumbo the
night before opening day of turkey season. It becomes an
added incentive to hunt a little harder.
Ingredients:
3-4 cups turkey meat, chunked up
¼ cup butter
2 Tbsp. flour
2 cups turkey broth
3-4 ribs of celery, cut into 1 inch chunks
2 medium onions, coarsely diced
1 lb. okra, sliced
4-6 cloves of garlic, finely diced
1 green pepper, coarsely diced
½ cup tomato paste or puree
2-3 bay leaves
Salt, to taste
Hot pepper sauce, to taste

Ingredients:
Chicken breasts, boneless
Eggs
Milk
Seasoned flour
Garlic, sliced or diced
Butter
½ cup diced green pepper
½ cup diced red pepper
1 cup diced tomatoes
1 cup thinly sliced mushrooms
¼ cup chopped parsley
¾ cup white wine
Flour
Chicken broth or stock
¾ cup diced pimentos
¼ cup freshly chopped parsley
Salt and ground white pepper, to taste
3 egg yolks
½ cup whipping cream
Smoked ham, thinly sliced
Medium cheddar cheese, grated
Monterrey Jack cheese, grated
Egg wash and coat boneless chicken breasts in seasoned
flour. Chukar, pheasant, blue grouse, or quail also work
very well in this recipe. Add additional seasoning, if
desired. Bake in Dutch oven until done. Sauté diced or
sliced garlic in butter until tender. Add finely diced green
and red pepper. Continue to sauté until tender. Add diced
tomatoes, thinly sliced mushrooms, chopped parsley,
and white wine. Simmer 10 minutes. Add enough flour
to veggies to form a thick, floury paste. Add chicken
broth or stock, very slowly at first to avoid lumps, to gain
gravy-like consistency. Add diced pimentos and freshly
chopped parsley. Cook sauce until flour is cooked out.
Season with salt and ground white pepper. In separate
bowl combine egg yolks and whipping cream. This will
help sauce to maintain a pearly white color instead of a
grayish tint. Whisk together and very slowly add to white
sauce, stirring constantly. Cover cooked breasts with thinly
sliced smoked ham. Cover ham with sauce. Cover sauce
with combination of grated cheeses. Bake until cheese is
melted.
Dave McGonigal

Ingredients:
8 boneless, skinless chicken breast halves
1/3 cup flour
1 tsp. salt
½ tsp. pepper
1 tsp. ground sage
3 Tbsp. butter
1 medium piece bacon fat
1 ½ cups white wine
1 cup chicken broth
1 lb. fresh sliced button mushrooms
(more if you really like mushrooms)
½ cup sour cream
1 Tbsp. unseasoned bread crumbs
2 Tbsp. flour
Mix flour, salt, pepper, and sage in a shallow bowl. Melt 2
tablespoons of the butter in a frying pan. Dredge chicken
in the flour mixture, and brown the chicken on both sides.
Rub bacon fat all over the inside of a 12” Dutch oven.
Place browned chicken inside the DO. Pour wine and
broth over chicken. Cover and bake for about 30 minutes.
Melt 1 tablespoon butter in same frying pan. Sauté
mushrooms 7-8 minutes until tender. Add to the DO. Bake
another 30 minutes. Remove chicken from DO and set
aside. Combine the sour cream, crumbs, and flour. Stir into
the wine, broth, and mushroom mixture, and place back
on heat source until thickened, stirring occasionally. Serve
sauce over chicken. Tastes great with either wide egg
noodles or mashed potatoes. Recipe doubles easily.
Lori Baumann

Ingredients:
4 chukars, boned
½ cup soy sauce
½ tsp. dry ginger
1 tsp. salt
2 Tbsp. minced garlic
2 Tbsp. brown sugar
Cornstarch
Vegetable or peanut oil
1 cup pineapple juice
½ cup white vinegar
¼ cup ketchup
¾ cup brown sugar
1 Tbsp. Worcestershire sauce
1 large green bell pepper, diced
½ red bell pepper, diced
½ cup shopped green onion
Pineapple tidbits
2 diced tomatoes
2 Tbsp. cornstarch
1/3 cup cold water
Mix together soy sauce, dry ginger, salt, minced garlic, and
brown sugar. Add the boned meat and marinate 1 hour.
Roll marinated birds in cornstarch and pan fry in vegetable
or peanut oil. For the sauce combine pineapple juice,
white vinegar, ketchup, brown sugar, and Worcestershire.
The recipe can also be supplemented with commercial fish
sauces, hoisin sauces, etc. Bring the above ingredients to
boil. Add diced green and red peppers, chopped green
onion. Cook one minute. Add pineapple tidbits and diced
tomatoes. In small bowl mix cornstarch with cold water
and slowly add to sauce. Sauce will thicken as it cooks. If
sauce is too thin, repeat this step until desired consistency
is met. Serve with Japanese sticky rice.
Dave McGonigal

Ingredients:
Salmon or steelhead, filets or steaks
2 Tbsp. diced garlic
¾ cup diced onions
Olive oil
¼ cup chopped parsley
½ cup melted butter
3 Tbsp. flour
Chicken broth or stock
White wine
Sliced pimentos, if desired
Salt and white pepper
2 egg yolks
½ cup cream
Fresh lemon wedges
Saute garlic and diced onions in olive oil. When lightly
browned, add chopped parsley. Combine melted butter
and flour to form a paste. Add to garlic and onion mixture.
Thin with chicken stock until still relatively thick. Add
enough white wine to gain the desired consistency. If
desired, sliced pimentos may be added to brighten the
flavor and color of the dish. Be careful not to over stir the
pimentos as their color may turn the sauce pink. Season
to taste with salt and white pepper. In separate bowl,
combine egg yolks and cream and slowly add to sauce,
stirring constantly. Cook on low heat until boiling. In Dutch
oven or baking dish, lay out filets or steaks flat. Cover with
the sauce and bake at approximately 375 degrees until fish
flakes. Serve with fresh lemon wedges. Note: Fresh dill can
be used also in this recipe, if desired.
Dave McGonigal

(Or, Making Fair Ducks Taste Great!)
Using as many breasts as you want, filet each side of
duck breast off breast bone. Remove any excess fat, skin, or
tendons. Lay each ½ breast flat. With filet type knife, at a 45
degree angle, thinly slice across the grain of the breast. Four
or five slices can be made from each breast half.
Ingredients:
½ cup soy sauce
¼ cup finely diced garlic
¼ cup olive oil
Salt
Fresh ground black pepper
Water
6 jalapeno peppers, whole
Bacon strips, good quality
In glass bowl or baking pan, add soy sauce, finely diced
garlic, and olive oil. Add salt and fresh ground pepper.
Add breast pieces and marinate approximately 1 hour.
To boiling water add whole jalapeno peppers. Boil
approximately 5 minutes, remove from water and add
to ice bath. This is important to stop the peppers from
cooking further, and firm up the meat. After thoroughly
cooled down, remove stem, and slice peppers in lengthwise
direction. Remove seedpod with spoon. Slice each pepper
into three to five strips. Cut bacon strips into thirds or halves,
depending on the length of the filets of duck. Lay one strip
of bacon down, then add a filet of duck meat, then roll
up with a slice of the pepper in the middle. Secure with
toothpick. On sheet pan or baking dish, bake in hot oven
until bacon is CRISPY. A light layer of aluminum foil over the
baking pan will prevent grease splattering.
Dave McGonigal

Ingredients:
1 duck, dressed
3 Tbsp. olive oil
3 Tbsp. butter
1 onion, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
1 cup sliced mushrooms
2 tsp. parsley
Salt and pepper
2/3 cup chicken stock
½ cup green olives
Heat the oil and butter in a 12” Dutch oven. Saute the
onion, carrot, celery, mushrooms and parsley. Add the
duck pieces and brown it on all sides. Sprinkle with salt and
pepper. Cover and cook for 30 minutes, moistening with
stock, as it cooks. Add the olives. Stir gently and continue
cooking until the duck is tender, for about another 30
minutes. Serve with rice. Serves 3-4.

Ingredients:
1 deboned chicken,
or about 1 lb. chicken breast or turkey meat
1 can cream of celery or cream of mushroom soup
1 small can green chili salsa
1 little can sliced black olives
Ground cumin,
about as much as a good two finger chew of
Copenhagen
1-2 small cans of green chiles, whole or diced,
drained
8-10 corn tortillas
About ½ lb. low fat, shredded cheddar Jack cheese
In a bowl combine cooked meat, soup, salsa, olives, and
cumin. If using diced chiles, add them, too. If whole chiles
are used, split open and flatten out to make a layer with
later. Put a layer of tortillas, whole or torn, in the bottom of
12 inch Dutch oven. Cover this with half of the meat and
soup mixture, and all the whole chiles, if using them. Then
add one half the cheese, and another layer of tortillas.
Then add the remaining meat mixture and the last of
the cheese. Put lid on the Dutch and add briquets to lid
until almost covered with one layer of briquets. Don’t put
more than 3 briquets under the bottom. Cook for about
30 minutes in the summer and about 45 minutes in the
winter. If made in a smaller Dutch, cooking time is a little
longer as the layers are thicker. Serve with hot salsa.
Pat and Cathie Hylton

Living several hundred miles from the ocean, we can’t
afford to make this very often. However, if you happen to
live where seafood is accessible and reasonably priced, this
recipe of Greek origin is worth trying.
Ingredients:
2 lbs large or medium shrimp, shelled and deveined
½ cup lemon juice
¼ cup olive oil or butter
4 green onions, chopped
4 cloves of garlic, finely minced
1 cup chopped celery
2 Tbsp. chopped fresh parsley
1 tsp. oregano
1 10 oz. can of clam juice
1 16 oz. can of diced tomatoes
4 Tbsp. butter
1 large tomato
½ cup white wine
1 lb. Feta cheese crumbled
Put the cleaned shrimp in a non-reactive bowl and pour
lemon juice over them. Set aside and stir occasionally. In
the small amount of olive oil or butter, sauté the onions,
garlic, celery, parsley, and oregano over low heat for
about 5 minutes, and then add the clam juice and diced
tomatoes. Simmer these together for about 10 minutes. In
another skillet or small Dutch oven, sauté the shrimp in the
4 tablespoons butter until they turn pink. Pour the sauce
into a 12” Dutch oven and place the whole tomato in the
center. Arrange the shrimp on top of the sauce around
the tomato. Drizzle the white wine over the shrimp, and
top with crumbled Feta cheese. While you’re preparing
the recipe, pre-heat the lid with about 25 briquets. When
ready, set the DO in the firepan over 6-8 briquets and
place the pre-heated lid on for about 15 minutes or until
the cheese melts.

While staying in San Antonio, Texas, with Marion Olson,
President of the Lone Star Dutch Oven Society, the two of
us spent an evening swapping recipes. Sunday dinner for
many kids of our generation meant an old stewing hen
going into the pot. Some long forgotten chicken from
Marion’s childhood led to the creation of this recipe. Thanks
to Marion and that anonymous chicken from long ago!
Ingredients:
1 stewing hen about 7-7 ½ lb.
1 bunch of celery sliced in 1” chunks
1 gallon water
½ cup flour
Put hen in a Deep 14” Dutch oven with the water and
bring to a hard boil. Reduce heat and simmer until meat
falls off the bones. With a slotted spoon remove the meat
and bones and let cool. Discard bones and skin. Chop or
shred the meat. Season the broth to taste with salt, pepper
and garlic powder. While seasoned broth simmers, mix
flour with cold water and stir enough into the broth until
begins to thicken. Add celery and let simmer another 15
minutes before adding the chopped chicken. Serve over
homemade biscuits!
Marion Olson

Ingredients:
2 duck breasts, cubed
1 cup milk
½ cup flour
1 yellow onion
1 bag frozen okra
Beef bouillon
2 cans spiced tomatoes
½ lb. smoked sausage
1 bay leaf
Parsley
1 clove garlic, crushed
Dash of cayenne pepper
Salt and pepper
¼ to ½ cup water, or wine
Soak duck in milk overnight. Drain and toss the milk. Coat
duck in flour and brown with the onion. Put in a Dutch
oven with the rest of the ingredients and water or wine.
Bake in DO until done, about 1 hour. Serve with rice.
Bob stated that they dreamed up this recipe after eating
too many roast ducks!
Bob Stauts
Martin Bauer

Ingredients:
3 lb. halibut filets
½ cup green onions, chopped
2 cups dry bread or cracker crumbs
2 eggs, well beaten
2 Tbsp. butter or margarine, melted
1½ cup fish stock or dry white wine
½ can cream of celery soup,
or cream of asparagus soup
Salt/pepper/paprika
Mix chopped green onion, crumbs, and melted butter in a
bowl and stir to mix. Spread onion and crumb mixture on
the filets, roll up, and fasten with a couple of toothpicks to
hold their shape. Pour fish stock or wine into a 12” Dutch
oven, and then place rolls in the Dutch as close as you
can without them touching. Spoon a little soup over each
roll and season to taste. Note: Do not thin soup. Sprinkle
with paprika and bake for 25-30 minutes with 6-8 briquets
underneath and 18-20 on the lid. Serve with a side of
steamed broccoli, a tomato stuffed with cottage cheese,
and some sourdough bread!

Ingredients:
2-3 lb. halibut fillets, or any white-fleshed fish
2 Tbsp. butter
2 medium onions, sliced thin
2 ribs celery, sliced in 1 inch chunks
1 Tbsp. curry powder
Salt and pepper
½ cup cream or milk
Melt butter in a skillet over low heat. Sauté onion and
celery for about 5 minutes. Stir in curry powder and
seasonings, and cook a couple of minutes longer. Remove
from the heat and stir in the cream or milk. Pour just
enough sauce in the bottom of a 12” Dutch oven to cover.
Place the fillets in the Dutch and pour remaining sauce and
veggies over the top. Bake with 4-6 briquets underneath
and 18-20 on top for about 25 minutes.

Ingredients:
4 chukars, boned, using breasts and legs
3 Tbsp. diced garlic
2 cups diced onions
½ cup chopped celery
Olive oil
1 cup chopped chorizo
¾ cup diced red bell pepper
¾ cup diced green bell pepper
1 can chopped clams with juice
Other seafood, if desired,
2 cups chopped tomatoes
1 cup pimentos
1 lb. fresh clams or mussels
2 cups rice
4 ½ cups chicken stock or broth
In Dutch oven, sauté diced garlic, diced onions, and
chopped celery in olive oil until tender. Add chopped
chorizo, and diced red and green bell peppers. Add
boned chukar breast and leg meat. Add chopped clams
with juice. Also, any other desired seafood can be added
here to include shrimp, crab, fresh fish, etc. Add chopped
tomatoes and chopped pimentos. Sauté for ten minutes
and add fresh clams or mussels. Add rice and chicken stock
or broth, using slightly less if a lot of liquid is present in the
sauce. Cook over low heat, approximately 30 minutes, or
until the liquid is absorbed and the rice is cooked. Discard
any shellfish that have not opened during cooking.
Dave McGonigal

Ingredients:
3 cups crab meat
2 10 oz. packages of frozen chopped spinach,
thawed
1 10 oz. can condensed mushroom soup
½ cup cream or milk
1 ½ cup sharp cheddar cheese, grated
4 Tbsp. butter
2-3 slices fresh French bread,
broken into small pieces
Coarsely ground black pepper
Squeeze as much water as possible out of the chopped
spinach and place in a 12” Dutch oven. Thin the soup in a
bowl with the milk, fold in the grated cheese, and set aside.
In a smaller DO or skillet melt the butter over low heat and
add the broken bread broken. Fry for a couple of minutes
until the bread bits have soaked up all the butter. Place the
crab meat over the bed of spinach, then pour the cheese and
soup mixture over the top. Sprinkle the bread bits over the
top and season with black pepper and paprika. Bake with 6-8
briquets underneath and 18-20 on top for about forty minutes.
Serve with a green salad and crusty sourdough bread.

(from Dutch Oven and Camp Cooking, Series III)
Ingredients:
3-4 lb. salmon fillet
½ cup olive oil
1-2 Tbsp. Montreal Steak Seasoning ™ **
1-2 tsp. lemon juice
** Ingredients: Salt, spices (including black pepper, dill
seed, coriander seed, and red pepper), garlic, partially
hydrogenated soybean oil, and extractives of dill and
paprika.
Rub salmon down with olive oil generously. Sprinkle
seasoning on flesh side. Place salmon flesh side down on
grill for 4-6 minutes, depending on thickness of fillet. Turn
fillet, drizzle with lemon juice, and continue to cook for 4-6
minutes. Remove from grill and serve.