Wildabeest
Well-known member
Agree!
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Agree!
Pretty much just winged it with whatever sounded good! Probably lots of culinary smart folks would laugh at my combinations. I started with a flat piece of neck meat trimmed of the obvious nasty stuff. It probably averaged about 3/4" or so thick. I seasoned it with Montreal Steak seasoning and added a thin layer of sauteed mushrooms and onions. I made a box of jalapeno cornbread stuffing mix per the directions and added a thin layer on top of the mushrooms. Roll it gently into the best shape allowable and tie with kitchen twine. I brushed with a little oil and put in the oven at 350. Cooked until it temped where I wanted it and removed to rest. The cream sauce was just sauteed mushrooms and about 1/2 teaspoon minced garlic with a can of cream of mushroom soup added. I stirred in a little sour cream, garlic salt and black pepper. Add milk as needed to thin it out to where you like it. Attempt similar results at your own risk!Oh my!!! Would love the whole recipe and process. That sir is on my bucket list of meal prep.
You are camp cook on this forum.Roughing it at Montana hunt camp. Salmon with Tuscan cream sauce, roasted broccoli and jasmine rice.
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