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Pheasant Hash

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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:

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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