Prairie Fire - White Pheasant Chili

categories: Pheasant Recipes Deer Recipes Duck Recipes Fish Recipes Other Recipes

chef/credit: Greg Robinson

views 3293

Ingredients:

1 can white beans (drained) 1 can white corn (drained) 1 cup cooked barley 8 cups chicken broth 1 cup heavy cream 1 1/2 pounds pheasant (cut into bite sized pieces) 1 chopped onion 1 tablespoon olive oil 1 4oz can chopped green chilies ½ jar of sliced jalapeno peppers (drained) 1 teaspoon garlic salt 1 teaspoon garlic pepper 2 teaspoons cumin 1 ½ teaspoon oregano ¼ teaspoon ground cloves (optional – I used but I don’t care for the aroma) 2 teaspoons chili powder (or to taste) ½ teaspoon cayenne pepper (or to taste)

Directions:

Brown pheasant and onion in olive oil and then add chilies, peppers and spices. Heat for a minute or two and then add chicken stock. Simmer for an hour (more is better). After simmering then add beans, corn, barley and cream. Heat through (30 minutes should do it – longer if using crockpot).

back | home | print