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Fantastic Fall and Pheasant Chili!

We added a white chili recipe to our blog not too long ago. Now I have a new chili recipe for all my pheasant friends who have so many tomatoes they don’t know what to do with them. It has been a bumper year for tomatoes, so while I was looking for a way to use up these delicious tomatoes I decided to experiment with shredded pheasant, fresh tomatoes, and other garden fresh ingredients. Once again, pheasant is just the right ingredient to make a delicious and nutritious meal.

Ingredients:

8 oz. to 1 pound pheasant breast

1 large chopped onion

15.5  oz. container of pre-cooked Great Northern beans

12  medium sized fresh tomatoes

2 cups of chicken bouillon

1+ cups of water

3 tbs. chili powder

2 tsp salt

Pepper to preference

2 1/2 tsp. curry

Fresh grated parmesan cheese

Preparation:

Wash and skin your tomatoes. Some people blanch the tomatoes so the skin comes off easily, but I just use a paring knife and peel the skins. It really isn’t that hard and takes about 15 seconds per tomatoes. Throw the tomatoes in a heavy pot so they can cook down into juice with bits of tomato left in the sauce. It takes about 30 minutes on medium heat,

Add a teaspoon of salt, a teaspoon of curry, 2 tablespoons of chili powder and a large chopped onion to the tomatoes while they are cooking.

Once you get tomatoes started, it is time to cook your pheasant meat. Place your pheasant breasts in a deep skillet or pot with 2 cups chicken bouillon, and 1 extra cup of water, 3/4 teaspoon of salt and 1 teaspoon of curry. Cook on medium heat for 30 minutes or more. You can check to see if the breasts will pull apart when you test them for doneness. Don’t let the pot go dry. Add water if necessary to keep the breasts submerged until they are done.

Once pheasant meat is tender, remove it from your broth and cut it into bite size pieces. You can turn your tomato mixture off the heat during this process. Once completed, add your meat and Great Northern beans to your chili and turn it on low heat once again. 

Now is the time to give your chili a taste and decide if it is seasoned to your preference. You can cook and stir for a few more minutes on low while the flavors meld. Then it is time to serve! This pot of chili should easily serve 6 people.

I served my chili with a good sprinkling of the grated parmesan cheese. Yum! There is nothing better than pheasant with freshly made tomato base. I hope you will give it a try. Download our cookbook for other delicious ways to prepare pheasant. Order our pheasant online or visit our store on Hwy 59 in Janesville, WI to purchase our products.