Pheasant Hash

• 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

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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