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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

White Pheasant Chili Recipe

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This recipe for White Pheasant Chili is from The Engelhardt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 Pheasants or 6-8 breasts
1 medium onion - chopped
1 large jalapeño - chopped
1 can Ro-Tel tomatoes/green chilies
1 T oil
2 tsp garlic power
1/2 tsp ground oregano
1 tsp minced garlic
2 tsp ground cumin
1/2 tsp salt
1 1/2 tsp salt
1 1/2 tsp cayenne pepper
4 C (approx 3 cans) chicken broth
2 cans Great White Northern Beans - not drained
12 oz pepper jack cheese - block
1 1/2 C Colby Jack cheese - shredded
16 oz sour cream
Directions:
Directions:
Boil meat for 45-60 minutes and shred pheasant while meat is warm. In oil, saute' all ingredients from garlic powder to the cayenne pepper. Add sautéed mixture to shredded pheasant in a large pot. Add chicken broth and beans. Cook over low heat for 2 hours. Add sour cream and cheese 1/2 hour before serving. Cook until heated through.
Number Of Servings:
Number Of Servings:
5 qts
Personal Notes:
Personal Notes:
This was the winning chili recipe at St. Katherine Drexel's chili cook off. 1st place out of 18 entries.

 

 

 

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