INGREDIENTS:

• 3 cups cooked diced game bird (Pheasant, Chucker, Quail or any combination)
• 4 strips bacon, cooked and crumbled
• 1 can (8oz) sliced water chestnuts, drained
• 2 ribs celery, thinly sliced
• 1 cup seedless green grapes, halved
• 3/4 cup mayonnaise
• 1 tablespoon parsley, fresh or dried
• 2 tablespoons finely minced green onions
• 1 teaspoon lemon juice
• 1/4 teaspoon ground ginger
• dash Worcestershire sauce
• salt and pepper, to taste

PREPARATION:

Combine first game bird, bacon, water chestnuts, celery, and grapes in a large bowl; set aside. In a small bowl, whisk together remaining ingredients; combine with game bird mixture, using as much or as little as necessary to moisten as desired. You may add a little more mayonnaise if you like a creamier salad. Chill and stir again before serving.
For a luncheon dish, serve over slices of ripe avocado and lettuce leaves. Spread on crackers or make sandwiches.

By Pam Kempster

 INGREDIENTS:

• 2 c cooked diced pheasant or chukar
• ½ c diced onion
• 1 can chopped green chilies
• 1 c sour cream
• 1  ½ c shredded cheddar cheese
• 1 tbsp taco sauce
• salt & pepper
• Flour tortillas

PREPARATION:

Mix all ingredients together; spoon ¾ cup or more into flour tortilla and roll up.  Place filled tortillas side by side in a baking dish.  I use a 13 x 9 glass dish.

SAUCE INGREDIENTS:

• ¼ cup flour
• ¼ c margarine
• ¾ c water
• 1 can refried beans
• 1 8oz can tomato sauce
• ½ tsp onion powder
• ½ tsp garlic powder
• 1 tsp chili powder

PREPARATION:

Mix flour and margarine in saucepan.  Add water to make a paste.  Add refried beans, tomato sauce, and spices.  Cook about 15 minutes, or until you have a thick sauce.  Spread over tortillas.  Cover with 1 ½ c more shredded cheese and  black chopped olives.

Bake at 350 for 20 to 30 minutes

I serve this with a side of white rice and it is always a hit.  Enjoy!