A bunch of meat in a black iron pot
 

I'm looking for some guidance on throwing a bunch of meat in a black iron pot and creating a gravy and the process associated with it.

Thanks,

Season the meat with salt, black pep, red pep, garlic powder, onion powder. Buy some of your fav sausage. Chop up about 2 onions(for a family size pot). Brown the sausage. Take it out and brown the meat. Take that out and brown the onions. Then add all meat back to the pot and add water. Continue cooking it down and adding water until it is tender. Once the flavor is just right(not too much or too little water) add some Tony's gravy mix in the can until it thickens up just a lil and serve over rice

I like that...only thing I would do different is add some bell pepper, celery, and garlic once the onions are getting brown. If you add em too early the bell pepper can get burnt before the onion gets nice and dark brown.

I like to dust my meat with flour (not gold bond) before browning...seems like it makes a little crust that might keep the juices in. Plus the flour helps thicken the gravy later on.

I also add bell pepper but once I add my meat back in I add water to just cover my meat along with alittle Kitchen Boutique browning sauce and then put it all in oven on 350°and cook a few hrs to get real tender then I put back on top of stove to cook down and thicken.

Is that a pawpete recipe?

kinda, he don't have one so I took what he told me and did what I could and ended up with this.

Sounds good. What time is super.

that was last week

I'll send pics tonight when my squirrels are done

somthing else to remember is with like deer meet most people will soak and soak and soak to get all the blood out then soak it in milk, my deer meat never gets soaked. When we kill a deer we hang them if temp allows and let them cure before putting in ice but we try hard to keep front letting it soak in water because this will take not only blood out but remove flavor and make it harder to get a good gravy.

I agree 100%. Soaking deer is the stupidest thing I've ever heard of. If you went to a store and they had soaked some of the meat and not others, you'd never buy that blanched out looking stuff. U want fresh looking cuts. So why the heck would you soak ur deer and make it look old and lose flavor

Well I guess I'm stupid but I haven't killed one in yrs.

no one ever said you was the brightest crayon in the box:D

I know when I cook we season with salt, red and black pepper, and some times garlic powder. I brown the meat for as long as I can, try an burn it but don't scorch it. Add water as you brown keeping it from burning and make sure you scrach the bottom(thats where all the greemees are, thats what make your gravy brown). Once the meat is browned to your liking, throw in the onions, bell pepper and garlic. Brown them untill the onions are almost clear. Then add in the meat and stir, add water stir an cook it down a few times( bout 3 or 4) after that add water to the top of the meat an put it on drink!

Sweet, thanks for the help!