Junglecock Casserole

Here is a recipe that was published in the "Art of Angling Journal"

Melt 1/4 cup butter. Blend in 1/4 cup flour. Add 1 can evaporated milk, 1 cup junglecock broth and 1/2 cup water. Cook until thick, stirring constantly. Add 3 cups cooked rice, 2 cups diced cooked junglecock, one can sliced mushrooms. one can mixed vegetables and 1 teaspoon salt. Pour into a greased casserole and bake at 350 for 40 minutes. Top with 1/4 cup slivered almonds.

Anyone have any other good recipes for thanksgiving? I think I'd like to have a nice roast bustard this year. mmmmmm!

They taste like chicken! :lol:

I was thinking of having spotted owl...in that new oilless cooker 8)

Mmmmmm, mmmmmmm, MMMMMM!!! Roasted, Spotted Owl, with perhaps a nice builoise sauce, made from only the whites of Snowy Plover eggs?!! Yumm!