Chili Pheasant Recipe

Chili Pheasant Recipe


8 pcs of pheasant breasts; deboned
10-1/2 oz of chilies (green, canned); chopped
8 oz of cheese (Monterey Jack); cut to 8 strips
1/4 c of breadcrumbs
1/4 c of cheese (Parmesan)
1 Tbsp of chili powder
1/2 tsp of salt
1/4 tsp of cumin (ground)
10 Tbsps of butter; melted
15 oz of tomato sauce (canned)
1/2 tsp of cumin (ground)
1/3 c of onion; sliced
Hot sauce (pepper, to taste)


Flatten the meat using a (meat) mallet. Place a tablespoon of chilies on top and (one strip) Monterey cheese. Roll, enclosing its filling then secure with toothpick. Do the same for all.

Combine breadcrumbs, chili, Parmesan, pepper, salt, and a teaspoon of ground cumin; mix thoroughly. Dip rolled meats in melted butter; coat them with the mixture of breadcrumbs. Place on an ovenproof dish then refrigerate for four hours (or more).

Drizzle over the rest of the butter onto the rolls. Bake inside the oven at 400 degrees F for 20-30 mins or until they become brown. Serve with the sauce.

To make the sauce, combine tomato sauce, cumin, onion, and hot sauce inside a medium saucepan until heated thoroughly. Spoon hot mixture over the rolls. Serve while hot.

Chili Pheasant Recipe

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