Ten minutes of prep time and a slow cooker will give you a hearty pheasant meal that’s sure to be a repeat favorite in your upland household.
1 full shredded pheasant or 4 shredded cooked pheasant breasts
2 Cups of chicken stock or broth
2 Cups of shredded cheddar cheese
1 Tbsp. cumin
½ jar of salsa
1 large jar of Great Northern Beans
Salt and pepper
Add all ingredients to your crock pot or slow cooker.
Stir and add lid.
Cook on High for 6 hours or Low for 12 hours.
Serve with shredded cheese, sour cream, and crackers.
-Anthony Hauck is Pheasants Forever’s Online Editor. Email Anthony at AHauck@pheasantsforever.org and follow him on Twitter @AnthonyHauckPF.