- 1 pheasant
- 1 can red beans, undrained
- 1 can black beans, undrained
- 1 can kidney beans, undrained
- 2 cans stewed tomatoes, undrained
- 1 can corn, drained
- 1 package taco seasoning
- 1 package Hidden Valley Ranch dressing
- 1 can of green chilies or jalapenos to taste
- 2 cans of Campbell's Fiesta Nacho Cheese soup
Boil pheasant. Remove meat from bones and cut into small chunks. Place meat in crockpot. Add remaining ingredients. Heat on low 4 to 6 hours until heated through. Serve with corn chips or nacho chips and shredded cheese.
Sherri Sherard, Marion
Cooperative Connections
- 2 pheasants, cut into fourths
- 1/2 cup chicken broth
- 2 T. all purpose flour
- 1 T. Worchestershire sauce
- 1 tsp. salt
- 1 medium onion, chopped
- 1 clove garlic, finely chopped
- 1 can cream of chicken soup
- 1 (4 oz) can sliced mushrooms, drained
- Paprika
Place pheasant pieces in a 3 1/2 - 6 quart slow cooker. Mix remaining ingredients except paprika; pour over pheasant. Sprinkle generously with paprika. Cover and cook on low heat setting for six to seven hours or until pheasant is tender.
Sandi Litschewski, Spearfish
Cooperative Connections
- 1 pheasant, cut into serving pieces
- Flour, salt and pepper
- Oil
- 1 cup sour cream
- 3 T. dry onion soup mix
- 1/2 cup milk
Coat pheasant with flour, salt and pepper. Brown in hot oil. Combine sour cream, soup mix and milk; pour over browned meat. Cover. Bake at 350 degrees F. for 1 hour or until tender.
Coopertive Connections
2 pheasant breasts, skinned and boned
1/4 cup butter, melted
4 slices Swiss cheese
4 slices bacon
1/2 cup dry rice
1 can cream of chicken soup, diluted with 1 can water
Crumb Mixture:
1/2 cup bread crumbs
2 tablespoons Parmesan cheese
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. garlic powder
1/2 tsp. salt
Pound breast to flatten, Brush half of each piece of breast with butter. Place a slice of cheese on each and fold over. Roll in crumb mixture. Wrap each with a bacon slice to help hold together. Place dry rice in 3 quart casserole, then add pheasant rolls. Pour on soup mixture, enough to cover. Bake at 325 degrees for 2 hours.
Serves: 4
Dawn Marso, Pierre, SD
1 1/2 lbs. chopped pheasant, boiled in 1 can chicken broth
1 onion, chopped
1/2 tsp. Cajun seasoning
4 cans white northern beans
1 pint sour cream
1/2 pint heavy whipping cream
2 cans diced green chilies, undrained
1/2 tsp. cumin
2 cans chicken broth
6 mushrooms, sliced
2 carrots, chopped
4 stalks celery, chopped
Boil pheasant in 1 can chicken broth for about an hour. Strain. In a large pot, combine the pheasant, 2 cans chicken broth, carrots, celery, onion and mushrooms and bring to a boil. Add sour cream, whipping cream, green chilies, Cajun seasoning and cumin and bring to boil. Then add beans and boil until slightly thick.
May, Adam, Gerdes & Thompson, LLP, Pierre, SD
4 slices of bacon
1 cup celery, chopped
3/4 cup onion, chopped
1/2 cup green bell pepper, chopped
2 jalapenos, chopped
1 baking potato, chopped
2 cans (14.5 oz) diced tomatoes (Rotel works great)
3 cups chicken broth
1 -1/3 cup white or yellow rice
2 teaspoons dried thyme
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce
4 cups cooked, cubed pheasant meat
In a large skillet, fry bacon until crispy. Remove bacon. In the remaining bacon grease, saute celery, onion, green bell pepper, jalapenos and potato until tender. In a slow cooker, combine sauteed vegetables with tomatoes, broth, rice, thyme, garlic salt, ground black pepper and hot pepper sauce. Cook on high heat and bring all to a boil. Reduce heat to low and simmer for about 20 minutes or until rice is tender. Stir in pheasant meat and crumbled bacon and cook until heated through.
May, Adam, Gerdes & Thompson, LLP, Pierre, SD
Put the cleaned pheasant in a stock pot, cover with water, bring to a boil and simmer for 1 1/2 hours, skimming the foam off the top of the water every once in a while. Drain cooked pheasant and pull the meat off the bones. Place pheasant meat and the following ingredients into large crock pot.
1 whole yellow onion diced ( I used an apple sized one)
2-3 cups sliced celery
2 cups sliced carrots
2 cups sliced mushrooms
2 - 32 oz. containers of chicken broth
1 package small egg noodles
2 teaspoons garlic salt
salt and pepper to taste
Fill the rest of the crock pot with water. Cook for 6-8 hours on medium heat.
Doug Hinkle, Pierre, SD