Wonder what to do with all of those pheasants in the freezer? My husband found this recipe on a website for sportsmen. We have modified it to suit us. It has become one of our favorites.
2 pheasant breasts OR chicken breasts or thighs cut into pieces
(1 1/2 lbs.)
1 med. onion, chopped
1 red/green/yellow pepper (1/2 ea.), chopped
2 small jars chopped pimento
2 cans Northern white beans
1 can corn, drained
6 or 8 drops Tabasco
2 tbsp. Dijon mustard
2 (14 oz.) cans chicken broth
8 oz. cream
1 tsp. garlic salt
1 tsp. cumin
1 tbsp. parsley
1 tsp. chili powder
1/4 tsp. cayenne pepper
1. Brown meat in olive oil.
2. Put all ingredients in a crock pot. Cook on low 8-10 hours.
NOTE: All tsp. and tbsp. measurements should be rounded (more is better).
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