White Pheasant Chili

[Northsider #13]

About 4-5 years back there was a white pheasant chili recipe on this site. It was awsome. I've been asked to make it again, but I can't find the recipe. Can I get some help please.

Happy Hunting!!!

Thanks much,

Brian

[goblueM]

well its probably not the same as the recipe you found, but here's my mom's recipe, which i have always enjoyed

1 lb pheasant breasts (poached, then cubed)

Saute:

1 T olive oil

3 cloves garlic

2 cups chopped onion

Add:

14 oz chicken broth

three 15 oz cans of Great Northern Beans

one 4 oz can of chopped green chilis

2 teaspoons ground cumin

2 teaspoons orgegano

1/2 teaspoon pepper

1/2 teaspoon cayenne (or to taste)

simmer it for at least an hour

[Northsider #13]

Thanks, it's close, but the recipe I had included cream, dried and rehydrated ancho chili's. It was white/tan and creamy similar to chicken wild rice consistancy.

Thanks again,

Brian

[KEN W]

Did a quick search.....this must be the one you are talking about from 2006.

INGREDIENTS

One half cup olive oil

Four 15 oz cans Cannelini beans

One 15 oz can kidney beans

Three bell peppers, one each of red, yellow and orange, diced

Two large diced onions

Three dried ancho peppers, rehydrated and diced

One quarter cup chopped garlic

One half cup sliced celery

Two quarts chicken or pheasant stock

One pint whole whipping cream

One and one half cups flour

Pheasant breasts – Two pheasants, cubed

Two fresh bay leaves

One and one half TBSP chili

One and one half TBSP cumin

Salt and white pepper to taste

Nacho chips and a bit of fresh cilantro

PREPARATION

Heat a stock pot until it is very hot, then add olive oil and quickly brown the pheasant pieces. Add cumin and chili powder, cook a minute or two, then add the garlic. Add peppers, onion and celery, then stir. Add two fresh bay leaves, the flour, and then stir.

Add the pheasant or chicken stock, beans and whipping cream, then stir. Add the ancho chili, and simmer for 45 minutes. Finally, add salt and white pepper to taste.

Garnish with nacho chips and a bit of cilantro.

[Northsider #13]

By golly I think you've got it. I'll be making some soon.

Thanks everyone!!!

Brian

[Jim Almquist]

Thanks for finding that Ken. The wife and I were just talking about cooking up a pot and this looks like a great recipe.