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Spicey Pheasant Nachos

September 3, 2014
Ohio Valley Outdoors

3 breasts of pheasant filleted and cut into 1/2 in. strips

1/ stick butter

1/2 tsp. Brown Dog Riba-Riba Rub Sportsman's

Article Photos

Table Item #MG110

2 tbs. sour cream

1 tsp. Louisianna Crystal Hot Sauce amount

varies to taste

1 tsp. corn starch amount varies to

desired thickeness

1 bag tortilla chips

1/2 cup shredded cheddar cheese

1/2 cup sliced jalapeno peppers

1 2.25 oz. can sliced black olives

Directions:

Sautee pheasant strips in butter until all pink is gone. Add Brown Dog Riba-Riba Rub and sour cream, add Crystal hot sauce

to the amount of heat you like, simmer while adding corn starch to thicken. Serve as nachos over tortilla chips. Sprinkle with

shredded cheddar cheese, top with olives and jalapeno peppers (or serve on crackers).

 
 

 

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