Wednesday, February 1, 2023

Pheasant Chili Recipe

November 19, 2008 by  

This is one of our most interesting pheasant chili recipes.

Pheasant Chili Recipe


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.

Print Friendly, PDF & Email


Speak Your Mind

Tell us what you're thinking...
and oh, if you want a pic to show with your comment, go get a gravatar!