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.
Sign Up and Save
Get six months of free digital access to The Idaho Statesman