Pheasant Chili Recipe
This is one of our most interesting pheasant chili recipes.
Pheasant Chili Recipe
Ingredients
8 boned pheasant breasts
8 oz Monterrey jack cheese, cut into 8 strips
1 can chopped green chilies (10 ½ oz)
1 can tomato sauce (15 oz)
1/3 c. sliced 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.
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