Serves: 5
Total Calories: 33
This camp cookbook tends to focus on "sagebrush gourmet", or in more civilized circles what’s referred to as fancy cookin’! Yet, there comes a time when it’s "hold the garnish, hold the special herbs, hold the time spent slicing and dicing, and hold digging through all the horse packs for a measuring spoon, let’s just get something on the fire so we can eat and hit the sack"! Tony Latham, an Idaho Game Warden, aka the "Laser" who has spent more time kicking around the Central Idaho wilderness areas than most, wanted to pass on his favorite "Wilderness Fast Food" recipe.
To those outside the wildlife law enforcement fraternity, let me preface this recipe with a little of my own experience. Here in Idaho, the typical game warden has in excess of a thousand square miles to patrol. Obviously, some patrol areas are larger than others, with back country patrol areas up to three times the average. During the fall big game seasons, it’s an understatement to say one can get spread "purty thin" tryin’ to effectively patrol areas of such size!
It reminded me of an old warden buddy of mine, who used to tell of trying to feed a whole troop of boy scouts with two little dinky hatchery trout and a bag of stale hamburger buns! Kinda tough to get enough to go around without divine intervention.
It doesn’t matter if you’re jerking a string of horses in the back country, trying to float an extra mile before darkness sets in, pulling one’s truck off on an old log road at midnite, or getting home in the wee hours, "Lasers Warden Stew" sure beats the hell out of dreaming about over priced, foreign sounding dishes at restaurants four hours by plane away!
A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Chili, Stews, Soups and Sauces
This _Warden Stew recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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