2 1/2 pounds pork roast cut into 1-inch pieces. Two 10.5-ounce cans of condensed cream of mushroom soup. One 8-ounce package of sliced mushrooms. Two 6-ounce boxes of stuffing mix.
Brown roast pieces in a 12-inch Dutch oven using 30 coals on bottom only, and then drain. Add soup and stir. Remove enough coals to reach a simmer and bake 30 to 45 minutes to tenderize roast. Layer mushrooms over the top.
In a saucepan, make stuffing according to package directions. Spoon over mushrooms. Bake 30 minutes at 350 degrees using 10 new coals on bottom and 14 new coals on top.
* “Cooking Wild in Kate’s Camp” (Creative Publishing International, ISBN: 1-58923-040) shows you how to take fish from hooked to cooked, as well as providing many other game recipes and camp dishes.