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Added October 02, 2003 | Recipe #72277
Showing 1-4 of 4
on November 15, 2009
I made this for my hunting family and it was very well received. I was told to make this again and everyone wanted the recipe. I did put Habanjero Jack in some for our spicy eaters and it was delicious.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 20, 2008
on October 21, 2006
This is the second time I have made this dish. I forgot to rate last time. This is excellent! It's Pheasant season again and DH asked for this dish to be made. He said it is now his most favorite of all the Pheasant dishes I have made. This time I used whole green chilies instead of chopped. I never have any butter leftover to drizzle on the breast rolls. Doesn't seem to matter. The meat stays nice and moist which can be a problem with Pheasants. Thank's Iowahorse ever so much for posting this dish.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Sue Magoo
on January 31, 2006
Excellent. Made this for a Mexican gourmet game feast and everyone loved it - even the non-game eaters. It is what I would call gourmet and a great way to use pheasant. Was not difficult to make but it took a little more time. The nice thing is you do all the work and leave it in the refrigerator for hours. Great for entertaining. Take out and bake. I didn't change the recipe except to double everything for the group I was feeding.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1526 g)
Servings Per Recipe: 5