In the field I will do these in a large Dutch oven. At home I use a large heavy skillet I can cover good and tight.
First is the evening meal, it can be beef/pork/lamb/goat/deer or whatever chunk of meat you have available.
I prefer it with pork or lamb and I prefer a bone in roast type cut 5 to 7 lbs for 5 people.
You will need:
Some oil or lard or whatever you have about 4 tablespoons.
1 tablespoon of minced garlic
2 bell peppers diced into large pieces
One bunch of green onions sliced about ½ inch green tops and all
About 3 cups of large diced yellow or Vidalia onion
About a cup of red onions finely diced
About 3 cups of yellow squash quartered then sliced about ¼”
About 3 cups of your favorite mushrooms chopped fairly large
5 good sized potatoes quartered or 8 to 10 red new potatoes skins on
About 4 cups of pealed carrots sliced into large chunks
About ½ cup of floor
Salt and pepper or your favorite roast rub. I used to make my own from about 15 different ingredients but now I use this
store.shoppattis.com/pattisfamousseasoning.aspx for pork/ lamb/or game and just salt and pepper the beef real good.
Get the oil in the pan hot and brown the garlic
Dump in the peppers/onions/squash/mushrooms into the pan and cook them until the onions start to turn clear and some of the liquid they made starts to cook down.
Keep the pan hot and push all of the stuff in the pan to the edges and brown the meat on all sides for a good six minutes on each side.
Now if it’s a bone in put the bone side down, or the largest side if no bone. Pull the other stuff in the pan all around the meat and fill the pan with water/beer/beef stock/chicken broth/beer or wine if you prefer.
Keep the heat on high and keep adding liquid as it cooks down. Don’t let it reduce down and scorch. If you scorch it you might as well throw it out and start over.
When the meat falls off the bone (about 4 to 5 hours) or it starts to fall apart, put more liquid in and bring it back to a good boil or simmer or whatever word you use. Now take the meat out of the pan and set it aside. Just the meat, not all of the other which won’t look like anything anyway.
Put the potatoes and carrots into the pan and put the lid back on.
Cook them until the potatoes are almost done, try and get it so you reduce the liquid in the pan to about a third of full, then take the potatoes and carrots out of the pan.
Now get about a cup of hot water and slowly mix the flour into the hot water. It takes some practice not to get lumps in it so if you do just smash and keep mixing them until you have a paste or you get tired of trying not to have a lumpy paste. You can strain the lumps out during the next step.
Slowly as if trying to sneak up on a cat, add the paste to the liquid remaining in the pan stirring it like crazy until you thicken up the whole thing. When you have it as thick as you want your gravy, turn that heat down to a simmer and put everything but the bone back in the pot and let it soak until you can’t wait no more and eat it. All of those vegetables and onions except to potatoes and carrots are just going to be part of that thick and or lumpy gravy depending on how well you mixed the flour in the hot water before you stirred it into the pan.
The smell of this cooking from the time you put the garlic in the pan is going to have everyone in the house or camp starving to death by the time you put the potatoes in so it ain’t going to simmer long anyway.
Eat it like a stew over and with some gigantic buttermilk biscuits and a quarter of the Dutch apple pie you made in the other pan the last two hours and everyone will be miserable the rest of the night.
Now for the breakfast you are going to want to use some sausage pork/deer/lamb or freeze dried reconstituted or links but about two # of some kind of sausage meat.
You are going to use the same type heavy skillet or dutch oven, the only thing that changes above the YOU WILL NEED
Is the meat.
After you will need above you will need the same things down to the potatoes. At which point you add 18 eggs(or the equal in powdered scrambled eggs), out of the shell. About two cups of shredded cheese, your favorite or what you could get and 3 ripe tomatoes sliced in chunks like you were ¼ ing them only 6 pieces each.
You are going to get the oil hot and brown the garlic then put in the other stuff and cook it until the onions start to turn clear and the liquid reduces down. Then you will put the meat in and cook it until done. You don’t want patties or links you want chunks about the size of the end of your thumb.
Drain some of that fat from the sausage off and pour in the eggs. Now this same mixture of spices I rubbed on the roast I am going to sprinkle liberally on the mixture before I start stirring in the eggs. Mix it all as the eggs cook almost like scrambled eggs. Well, exactly like scrambled eggs. What you want is that raw egg to wrap itself around those chunks of meat and veg and onions. When the eggs are done turn the heat off and put about a ½ inch of cheese over the top and lay the tomatoes in there on top, put the lid on until the cheese melts then eat it with some of those same great big buttermilk biscuits.
Great big biscuits are a staple of trail food. The same as peach/apple/cherry/blackberry/whatever freeze dried fruit cobbler from that same type dutch oven.
I’ll do the cobbler next. They are all the same process just a different filling once in a while.
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or whatever it is you'd want to add. I don't cook meat, but my 10 inch pot had plenty of room for more stuff in it at the end....
