WILD GAME RECIPE
Pheasant White Chili
This pheasant dish may be served as an entrée or a dip.
INGREDIENTS:
48 oz. can of great northern white beans
1-11/2 lbs. of pheasant
1, 16 oz. jar of salsa (your choice of mild to hot) 1 green pepper
1 large onion
2 jalapenos
2, 8 oz. cans of chicken broth (or, 8 oz. broth and 8 oz. of water)
8 oz. shredded white cheddar cheese
2 packets of McCormick’s White Chili mix 1-2 tablespoons cumin
DIRECTIONS:
Cook the pheasant (grill, roast, skillet), debone and shred. Dice and sauté the onions and peppers in butter or oil. Combine all the ingredients in a crock pot for 1 hour over high heat.
Serve with corn chips, tortilla chips, crackers or bread as an appetizer. As an entrée, serve over your preferred chili partner such
as rice, mashed potatoes or corn
chips.
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