Chili is always a popular dish. At pheasant camp, using up an abundance harvested birds needs a tasty solution. In the past, I have enjoyed several Pheasant Road trips to Iowa, North and South Dakota. We often stayed in trailers and had limited freezer access. Pheasants wee often breasted and legged. We then poached the meat and used it for our meals.
If you transported pheasants, you needed to leave the birds whole and leave the entire spurred leg intact. There were strict limits that needed to be followed. Since we had to eat anyhow, Pheasants became what was for dinner.
Pheasant chili could be made ahead of time and enjoyed after the hunt. It required only a heat up and quick serving to satisfy tired hunters.
Start by sautéing chopped onions and 2 tbsp. of butter, in a large soup pot or Dutch oven. Once the onions soften, stir in 3 tablespoons of flour. Stir as you add one tbsp. at a time.
Now add 2 cups of chicken broth and stir. Add one can of drained Mexican corn, that has red and green peppers mixed in. Put your poached pheasant meat into the pot. I usually add the meat from at least one bird or 6 legs/thighs. (You can use the breasts, but these work well for other dishes.) A can of Great Northern white beans rinsed and drained is next. ¾ cup of half and half, 1 can of chopped green chilies are next. For spice, add some cumin, salt and pepper, oregano, and garlic salt to taste. Bring to a boil and stir frequently.
This recipe is supposed to serve 6 but…
Reduce the heat and simmer for 10-15 minutes. Now add 2 tbsp. of fresh lime juice. You can garnish with grated lime skin.
Serve with tortilla chips and a dollop of sour cream. You will not need any leftover containers.
Montana Grant
