This week, we delved into “Camp Cooking 100 Years” from the National Museum of Forest Service History, a Venison Stew recipe that’s cooked in a Dutch oven over an open fire. We opted for the Big Green Egg instead of an open fire with hot coals on top of the Dutch oven. The recipe was really straightforward but was a bit lacking in flavour if I’m honest. I enhanced it with a little mushroom ketchup and Worcestershire sauce. All that said, watching the stew cook over the fire was quite a heartwarming feeling. The cookbook itself has lots of historic references and pictures of people cooking around a campfire. All done in black and white and line drawings of the food. It has great instructions for how to use a dutch oven on an open fire. It was a nice little cultural detour this week. We’re in America again next week with a cookbook from a restaurant that we visited in Washington DC.