Our Favorite Recipe
Easy Pheasant Tamale Dish
(submitted by: Mimi Udovich, Greaney, MN)

  • 1 Pkg Jiffy corn muffin mix
  • 1 can cream style corn
  • 2 eggs
  • 1/2 cup milk
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 2 cups shredded cheese, taco blend
  • 1 can Old El Paso enchilada sauce, hot (1 1/4 cup)
  • 3 C cooked, diced pheasant
1. Combine first 6 ingredients plus 1 cup cheese together and bake in
9X13 for 30-35 min (or until firm) at 350.

2. Remove and poke holes all over. Pour on can of Old El Pasoenchilada
sauce, spread with cooked pheasant and top with 1 cup cheese.

3. Bake for an additional 30 minutes.

4. NOTE: I sprinkle the pheasant with a heaping Tbsp of fajita seasoning
before adding.


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Udovich Guide Service
12545 Willow River Rd Greaney, MN 55771
(218) 787-2375