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The Upland Cookbook
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Mexican Style Pheasant
Of course, ringnecks aren't usually found in Mexico, so this is a
recipe that evokes Mexican-style preparation.
Ingredients:
- 2 Cups Cooked Pheasant, Cut in 1 inch bites
- 1 can Cream of Mushroom Soup
- 1 can Cream of Chicken of Chicken Soup
- 1/2 Jar Medium Salsa
- 1 Cup Sour Cream
- 2 Cup Monterey Jack/Cheddar Cheese
- 1/2 Cup Onion Chopped
- 1 Package Corn Tortillas cut in strips
Directions:
Combine pheasant, soups, onion, salsa, sour cream and 3/4 cheese.
Layer mixture with tortilla strips. Top with remaining cheese.
Bake for 30 minutes at 350 F. Serve with an ice cold beer!
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