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Pheasant Breast
Place breast on cutting surface and slice horizontally to form two thin slices.
Marinate and cook on hot grill.
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Creamy Pheasant Chili
1 lb. boneless skinless pheasant breast cut in 1/2" cubes
1 medium onion
1 Tbl vegetable oil
1 1/2 tsp. garlic powder
2 cans (15 ounce size) great northern beans rinsed and drained
1 can (4 ounce) chopped green chilies
1 can (14 ounce) chicken broth
1 tsp salt
1 tsp cumin
1 tsp dried oregano
1 tsp pepper
1/2 tsp cayenne pepper
1-cup sour cream
1/2 cup whipping cream
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Marinade pheasant breasts in Hunters Choice Spicy Marinade for 1-2 hours
In a heavy large saucepan sauté pheasant until no longer pink, remove from pan and drain pan, add vegetable oil and sauté onion, chilies & garlic powder over low heat till onions are soft, add in pheasant cubes, beans, broth, and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat, stir in sour cream and whipping cream. Serve Yield: 7 |
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