Mexican Pheasant Dip

This is a great Crock Pot recipe for all types of parties from tailgate to birthday parties…

Submitted by Justin P.


– 6 Pheasant breasts

– 1lb. of shredded cheese (flavor of you choice)

– Lawry’s

– 1 can of corn

– 1 can of black beans

– 1 can of pinto beans

– 1 large jar a Pace medium salsa (flavor of you choice)


Spray the Crock Pot with Pam.  Then dice up the pheasant breasts into cubes.  Clean off the beans with cold water.  Put the beans in the bottom of the crock pot.  Then add the corn and half the jar of salsa.  Then add all the cut up pheasant sprinkle with some Lawry’s and the rest of the salsa.  Sprinkle with a light layer of cheese.  After the salsa cooks on high for 4 hours stir and try to drain some of the water and add the rest of the bag of cheese.  Dig in and enjoy with Tostidos chips.

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