This one is for Irvin...
Cheeseburger Chowder
- 3, 12 oz cans of condensed cheddar cheese soup (mix 3 cans milk)
- 3, 12 oz cans of condensed nacho cheese soup (mix3 cans milk)
- 2 lbs hamburger or deer burger or sausage
- 1/4 cup chopped yellow onion
- 3 Tbsp minced garlic
- 4 cups frozen hashbrowns
Brown burger with onion & garlic. Drain & mix with soups bring to a boil over medium heat. Add hashbrowns, simmer 15-20 minutes stirring occassionally.
Cream Pheasant
- 6 pheasant breasts
- 2 pints heavy cream
- 3 Tbsp minced garlic
- 5 Tbsp butter
- Salt & pepper to taste
Melt butter in lg skillet, add garlic & pheasant. Brown breasts on both sides over medium heat. Add cream slowly (may not need to use the full 2 pints). Cream should cover the bottom of the pan and 1/3 of each breast. Simmer on low for 10-15 minutes. Add salt and pepper to taste. Serve over wild rice or mashed potatoes.
Pheasant & Wild Rice Casserole
- 6-8 bnls, skinless pheasant breasts
- 2 boxes Zatarain’s Long Grain Wild Rice
- 2 packets Lipton Onion Soup Mix
- 3, 12 oz. cans Campbell’s Cream of Mushroom Soup
- 2% milk
- 2 cans water chestnuts (optional)
- 1 cup frozen or fresh peas (optional)
- 1 cup sliced mushrooms (optional)
- ½ cup Craisins (optional)
Mix cream of mushroom soup with 3 cans of water and 2 cans milk, add rice, onion soup mix and optional ingredients. Stir to mix. Place pheasant breasts in 9X13 deep sided, slightly greased cake pan. Pour rice mixture over the top. Cover with tinfoil. Bake at 350 for 1 to 1.75 hours. Check after 1 hour- pheasant should be tender and still juicy. Let stand 15 minutes before serving.

