Pheasant hash moist and delicious |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Another recipe for the wife with a freezer full of pheasant!:) This is great for leftover pheasant meat. The prep time does NOT include time for the pre-cooking of the potatoes and pheasant. Ingredients:
1/4 cup butter |
2 cups diced and cooked potatoes |
2 -3 pheasant breast, cooked and diced |
1 small onion, minced |
1 (12 ounce) can canned corn niblets |
1 teaspoon dried tarragon |
1 teaspoon dried parsley |
1/2 teaspoon black pepper |
1 1/2 teaspoons instant chicken bouillon |
1/4 cup water |
1/2 cup milk |
1 (10 ounce) can cream of chicken soup |
Directions:
1. Melt butter in a large covered frying pan.
2. Add potatoes and brown.
3. Add remaining ingredients, mix thoroughly; cover and simmer for thirty minutes.
4. Stir occasionally.
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