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Nutrition Facts
Serving Size 1 (1525g) Recipe makes 5 servings
Calories 2804
Calories from Fat 1429		(50%)
Amount Per Serving		%DV
	Total Fat 158.9g	244%
	Saturated Fat 59.3g	296%
	Monounsaturated Fat 66.1g
	Polyunsaturated Fat 16.8g
	Trans Fat 0.0g
Cholesterol 1017mg		339%
Sodium 1751mg		72%
Potassium 3710mg		106%
Total Carbohydrate 18.5g		6%
	Dietary Fiber 3.1g	12%
	Sugars 7.9g
Protein 307.9g		615%
detailed view... how is this calculated?

Chili Pheasant

Recipe #72277 | 50 min | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Iowahorse
Oct 2, 2003

Yes,..it's just as good as it sounds!

SERVES 5 (change servings and units)

Ingredients

8 pheasants, breasts boned
1 (10 1/2 ounce) can green chilies, chopped
8 ounces monterey jack cheese, cut into 8 strips
1/4 cup breadcrumbs
1/4 cup parmesan cheese
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon cumin
10 tablespoons butter, melted
1 (15 ounce) can tomato sauce
1/2 teaspoon cumin
1/3 cup onion, sliced
hot pepper sauce

Directions

1
Flatten pheasant breasts then place 1 tb of green chilies and 1 strip of jack cheese on each, then roll to enclose the filling and secure the roll with a toothpick.
2
Combine the bread crumbs,parmesan cheese, chili powder, salt, pepper and ªts of cumin, mixing well.
3
Dip the breast rolls in butter and then coat with crumb mixture, place in a baking dish and chill for 4 hours or more.
4
Drizzle the remaining butter on the breast rolls and bake at 400 degrees F for 20 to 30 min.
5
or until brown.
6
Combine the tomato sauce and the remaining ingredients in a saucepan and cook until heated through.
7
Spoon over rolls and serve.

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Featured Reviews for This Recipe

From: Chef #1449153

On Nov 15, 2009

I made this for my hunting family and it was very well received. I was told to make this again and everyone wanted the recipe. I did put Habanjero Jack in some for our spicy eaters and it was delicious.

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From: Sue Magoo

On Jan 31, 2006

Excellent. Made this for a Mexican gourmet game feast and everyone loved it - even the non-game eaters. It is what I would call gourmet and a great way to use pheasant. Was not difficult to make but it took a little more time. The nice thing is you do all the work and leave it in the refrigerator for hours. Great for entertaining. Take out and bake. I didn't change the recipe except to double everything for the group I was feeding.

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From: aigsheets

On Feb 20, 2008

This is a family favorite. Too bad we can't get ahold of pheasant more often!

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From: TeresaS

On Oct 21, 2006

This is the second time I have made this dish. I forgot to rate last time. This is excellent! It's Pheasant season again and DH asked for this dish to be made. He said it is now his most favorite of all the Pheasant dishes I have made. This time I used whole green chilies instead of chopped. I never have any butter leftover to drizzle on the breast rolls. Doesn't seem to matter. The meat stays nice and moist which can be a problem with Pheasants. Thank's Iowahorse ever so much for posting this dish.

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