Well it turned out better than expected, smoked it until i hit 150f and wrapped it in foil to rest. There will be a big batch in the near futureMaking some goose pastrami , has to brine for three to four days then pepper, coriander, paprika rub and smoke . Will see
That looks great. Is your recipe really that simple? I need simple recipes as I have no cooking skills. I'm planning to put an antelope roast in the slow cooker on Sunday to enjoy with football.
It's pretty hard to mess up a roast in a crock-pot. Just some salt and pepper and some sliced onions and a couple of cans of crm of mushroom soup with some extra mushrooms, canned or fresh makes no difference.That looks great. Is your recipe really that simple? I need simple recipes as I have no cooking skills. I'm planning to put an antelope roast in the slow cooker on Sunday to enjoy with football.
Thanks for the idea! Seen it right before I left for the store, eating it for lunch!STUFFED MUSHROOMS
- 1 lb ground deer or elk
- 1/2 cup
dry bread crumbs
- 1 package
(8 ounces) cream cheese
- 2 tablespoons
fresh parsley, finely chopped
- 1 tablespoon
- 3 cloves
- 1/4 cup
grated Parmesan Cheese
- 2 tablespoons
- Preheat oven to 400ºF.
- Remove mushroom stems and set caps aside.
- Place mushroom caps on foil-lined baking sheets; set aside.
- In a skillet, cook and crumble meat in olive oil over medium heat until cooked through; drain.
- Remove from heat; stir in bread crumbs and set aside.
- In a bowl, combine the cream cheese, parsley, lemon juice and garlic until smooth.
- Add sausage to cream cheese mixture; fill each cap with mixture.
- Sprinkle with Parmesan cheese.
- Bake for 14 to 16 minutes or until mushrooms are tender and lightly browned.
- For the finishing touch, drizzle with olive oil.
this is basic recipe. I like to tweak it with different seasonings so I seldom do the same thing twice. I also am not a big fan of the olive oil finish and use very sparingly.