Pheasant hash moist and delicious

"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."
 
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photo by teresas photo by teresas
photo by teresas
Ready In:
45mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • Melt butter in a large covered frying pan.
  • Add potatoes and brown.
  • Add remaining ingredients, mix thoroughly; cover and simmer for thirty minutes.
  • Stir occasionally.

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Reviews

  1. This was a bit on the bland side even with the tarragon spice. Wasn't sure what to serve with it. I thought about serving fried eggs on the side but decided to serve over rice. It really didn't need to cook for 30 minutes. It was starting to turn to mush. Thanks Monica in PA for posting.
     
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RECIPE SUBMITTED BY

Hi! I was introduced to this great site by my friend Chef WJKING. I'm excited to swap recipes with you! I'm a SAHM to 6 year-old Olivia and 2 yr. old A.J. and wife to Armando. My hobbies are: scrapbooking, reading, cooking/collecting cookbooks & recipes, geneaology and photography. My favorite all-time cook-book was given to me as a gift from my good friend/cook Alisa...Julia Child's "The Way to Cook". These recipes are easy, high-flavor and extremely adaptable. She gives you lots of options and variations with 1 recipe.
 
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