Lavender Luna’s Chicken Stew

The first time I made this recipe outdoors was at Pagan Pride when we went camping for the event in September.

I blanched the potatoes, and the carrots then vacuum sealed them with raw onions in 2 quart size bags and freeze them for our upcoming camping trip. I'll be damned if I let my campmates starve and I got a chance to use my dutch oven over a campfire.


Ingredients:
Chicken, cubed
Potatoes, cubed
6 Carrots, cubed
Onion, cubed
Lavender
Rosemary
Chamomile
Garlic
Onion
Italian Seasoning
Salt
2 Chicken Bouillon Cubes
Olive Oil
1 Tbs. Corn Starch
Water

1. Cook chicken in olive oil until cooked through. While you wait grind Lavender, Rosemary, and Chamomile and any other dried spices into a powder.

2. Add potatoes, carrots, onion, spices, water and boil.

3. When potatoes are fork tender, mix ½ cup of water and cornstarch together.

4. Bring to a boil to desired thickness.

5. Enjoy!

Pumpkin Soup

Ingredients: 
1 can Libby's Pumpkin
Pureed cooked Squash
1 Onion, cubed
3 cups Chicken broth
Pumpkin spice

Garlic power
5 Potatoes, cubed
4 Tbs butter
1 cup Milk
Cayenne pepper

1. Boil potatoes, and onion until tender in 2 cups of water. Drain water and set aside.

2. Add Libby's Pumpkin, pureed squash, chicken broth, pumpkin spice, garlic power, butter, milk and a dash of  Cayenne pepper and bring to a boil for 30 mins.

3. Add potatoes and onions to the soup and let simmer for 5-10 mins. Enjoy.

Venison Pot Roast

Garlic is the key to rid of gamey taste. 

Ingredients:
Venison
Potatoes; peeled and cubed
Baby carrots
1 Onion; diced
1 Tbs Garlic powder
1 Tbs Meat tenderizer or Season all
1 Tbs Italian seasoning
Salt
Black pepper
4 cups Water
4 Beef Bouillon cubs

1. Combine all ingredients in a crock pot and set on high for 6-8 hours. (crock pots may very)
2. In 6 hours the vegetables will be tender.
3.If you like the meat falling apart cook up to 1-2 additional hours. Enjoy.

Fried Venison Steak and Green Pepper Potatoes

Country fried venison steaks.

Potato Squash

This recipe is one of my favorites while growing up. For 2 years I have grown squash and canned to use all year round. I end up with so much squash it should last me for a few years unless there ends up being a food shortage or a fallout of some sort.I usually double this recipe to add meat to the leftovers the next day.

If you want meat, try with shrimp, chicken, beef or venison. The first time I made this for my in-laws, my father-in-law said it needed meat. So the next day with the left overs, I suited shrimp with butter and added to it. Third day I fried chicken in olive oil.I haven't tried with beef or venison yet.

(Photo coming soon!)