Wild Game Recipes
Creamy White Chili
1 lb. 1/2" cubed pheasant breast -- cooked in 1 T. oil till pheasant is no longer pink
Add: 1 medium onion, chopped; 1 1/2 t. garlic powder; 2 cans Great Northern beans; 1 (14 oz.) can chicken broth; 2 cans (4 oz. each) diced green chilis; 1 t. salt; 1 t. ground cumin; 1 t. dried oregano leaves; 1/2 t. pepper; 1/4 t. cayenne pepper.
Simmer 30 minutes and add 1 c. sour cream and 1/2 c. heavy cream. Serve hot. Or you can put it all in a crock pot for 4 hours on low. Right before serving, add the sour cream and heavy cream.
Peanut Butter Sharptail
(compliments of Brent Underdahl)
1 envelope Lipton Onion soup mix, 1/4 c. olive oil, 2 T. brown sugar, 2 T. peanut butter, 1 lb. sharptail or pheasant breasts fillets, 1 T. soy sauce (or marinade), 1 - 2 T. Oriental hot sauce or pepper
Combine all ingredients in plastic bag. Close and mix. Marinate at least 1 hour (o.k. for 24 hours). Grill breasts to rare.
Serve over whole wheat noodles, brown rice, or Oriental noodles.
Goes well with Malbec or Merlot red wine or a dry Pinot Grigio.
Pheasant Enchiladas
3 cups slivered cooked pheasant, 1/2 c. chopped onion, 1/4 c. flour, 1/4 c. margarine, 2 c. chicken broth, 1 t. chicken flavored bouillon, 16 oz. cream cheese at room temp., 8 oz. sour cream at room temp., 2 c. shredded cheddar cheese, 4 oz. can chopped green chilis, 1 can green enchilada sauce, 1/2 to 1 t. chili power, 10 8-inch flour tortillas
Preheat oven to 350 degrees. In saucepan, cook onion in margarine until tender. Stir in flour; add chicken broth and bouillon. Cook and stir until thickened. Remove from heat and stir in cream cheese and sour cream. In large bowl, combine 1 c. sauce, pheasant, 1 c. cheese, chilies and chili powder. Mix well. Fill each tortilla with equal portion of pheasant mixture. Roll up and arrange in 9" x 13" greased pan. Spoon remaining sauce over tortillas. Pour can of green enchilada sauce over all. Sprinkle with remaining cheddar cheese. Bake 25-30 minutes.
