Corned Venison and Brussel Sprout Hash
This recipe takes a classic breakfast and adds corned venison and brussel sprouts.
Recipes
Pheasant Stew
This stew recipe is adapted from Taste of Home and
shared with us by @ericakyost, who added the pheasant.
Ingredients:
Three sets of pheasant legs cooked down in chicken stock on high for 4 hours in a crockpot
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon canola oil
2 cans (15 -1/2 ounces each) great northern beans, rinsed and drained
1 can (14 -1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream
Tortilla chips, optional
Shredded cheddar cheese, optional
Sliced seeded jalapeno pepper, optional
Instructions:
- In a large saucepan, saute the shredded pheasant meat, onion and garlic powder in oil. Add the beans, broth, chiles, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until liquid is almost gone.
- Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese, and jalapenos. Enjoy!
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