|Sittin' Round the Campfire...Keith Szafranski photos|
Tonight's meal is Gale original Arizona Burgoo with Cornbread. As you can see the Burgoo has lots a veggies--potatoes, carrots, onions, chiles, okra, corn and probably a few others, I can't recall; three kinds a meat--venison (mule deer), quail (a mix of Gambel's and Mearn's) and pheasant. The liquid is a mix of Guiness beer, red wine and beef broth. You'll have to ask Gale about spices and other ingredients.
The secret to a good burgoo is slow-cooking; this pot has been simmering for about 4 hours. The cornbread of course takes only a few minutes.