Campfire Settin', Sippin' and Cookin'... Arizona Desert Style

Sittin' Round the Campfire...Keith Szafranski photos

As you can see, in Arizona, once the birds are cleaned, the dogs fed, the guns put away we gather about the campfire, sip a little bourbon, swap a few lies and set the Dutch Ovens in the mesquite coals, kick back, relax...Perhaps do a little star gazin'.

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.