Pheasant Chili Recipe

Ingredients

8 boned pheasant breasts

8 oz Monterey jack cheese, cut into 8 strips

1 can chopped green chilies (10 ½ oz)

1 can tomato sauce (15 oz)

1/3 c. slided onions

¼ c. Parmesan cheese

¼ c. unseasoned breadcrumbs

10 Tbsp melted butter

1 Tbsp chili powder

½ + ¼ tsp cumin

½ tsp salt

hot pepper sauce

This pheasant chili recipe needs little to no preparation. Press breasts until flattened, then place 1 tablespoon green chilies and 1 piece of cheese on each breast. Roll to seal the filling and fasten with a toothpick. Set meat roll aside. Combine the breadcrumbs, Parmesan cheese, salt, pepper, chili powder and ½ tsp cumin. Coat the pheasant rolls in butter and then roll in crumb mixture. Place in casserole dish and refrigerate for 4 or more hours. Drizzle the rest of the butter on the rolls and bake for 25 minutes at 400ºF or until browned. Combine remaining ingredients in a saucepan and cook until heated through. Spoon over cooked pheasant and serve. This pheasant chili recipe is a different and great alternative to regular chili that you and your family will love. You can personalize your pheasant chili recipe by adding any ingredient that you will enjoy.