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Dutch oven cooking

The Spirit of the West Festival again set a record with the number of contestants who turned out to heat up their little black pots in the Fourth Annual Dutch Oven Cook Off at Spirit of the West. Sponsored by Sportsman's Warehouse, Cabela's, Camp Chef, GSI, Lodge, Log Cabin Cookin', Rick's Salt and others, this event offers eight categories to cook in and over $1,000 in cash and prizes to vie for. Forty-two teams of two turned out ninety-five Dutch Oven Delicacies challenging our assortment of Dutch oven enthusiasts and Minerva Restaurant judges. All judging is done in a "blind" format -- judge liaisons present the dish to the judge and judging is done by numbers and recipes, not contestant names.

One of the most exciting events at the Spirit of the West Dutch oven contest is the Buffalo Roast Challenge. Mother-daughter team Luinea Caldwell and Regina Geringer, both of Brandon, South Dakota, created a dish they called "Prairie Roast" that took fourth place out of 16 roasts:

Prairie Roast

Ingredients:
3# buffalo roast
Carrots-diced
Potatoes-diced
1 small onion chopped
2 small cans green chilis
1/4 cup Apple Cider Vinegar
Dry Onion Soup Mix
1 can mushroom soup
1 can crushed tomatoes
Salt and Pepper to taste

Directions:
Brown roast in small amount of oil in Dutch oven. Add all other ingredients, cook over low heat (about 300*) very slowly for approximately 3 hours or till cooked to satisfaction.

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