Even though my pheasant hunters decided to sit out (or was it sleep through) today's hunt, we feasted on pheasant for supper. If you have any pheasant in your freezer, this recipe is a MUST try! (I am sure it would be yummy with chicken too.)
Pheasant Chili:
(serves 10-12)
2 lb boneless pheasant breast (cubed)
1 1/2 tsp. garlic powder
2 tsp cumin
1 tsp black pepper
1 Tbsp onion powder
1 chopped onion
2 tsp oregano
1/2 tsp cayenne pepper
2 - 15 oz can Northern Beans
2 - 7 oz cans diced green chilies
2 - 15 oz cans black beans with jalapenos
2 - 14 oz cans chicken broth
2 cups sour cream
1 cup whipping cream
Instructions: Saute meat, onion, green chilies, and all spices in olive oil until meat is fully cooked. Add all canned ingredients. Heat until boiling and then turn down and simmer for 30 min. Stir in sour cream and whipping cream. Serve once sour cream is melted in nicely. (This can also be kept on low in your crock pot and served as hunters come in from the field. However, do not allow to boil once creams are added.)
This was very delicious and easy!
Enjoy!
