Chili Pheasant
Delight your taste buds with this bold and flavorful Chili Pheasant recipe, a perfect fusion of game meat and rich, spicy aromas. Tender pheasant breasts are seared to golden perfection and simmered in a vibrant sauce made with crushed tomatoes, aromatic garlic, and warming spices like paprika, cumin, and chili powder. Diced red bell pepper and green chili add depth and a touch of heat, while fresh cilantro and lime wedges bring a zesty finish. This dish is beautifully balanced and effortless to prepare, with just 20 minutes of prep time and a rewarding 40-minute cook. Perfect for an adventurous weeknight dinner or an elegant weekend indulgence, serve it with rice, crusty bread, or a side of roasted vegetables to soak up every last drop of the smoky, spiced chili sauce.
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Recipe Information
Ingredients
- 2 pieces pheasant breasts
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 cup canned crushed tomatoes
- 1 cup chicken or pheasant stock
- 1 medium red bell pepper, diced
- 1 small green chili, diced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Pat the pheasant breasts dry with paper towels and season both sides with a pinch of salt and pepper.
In a large skillet or Dutch oven, heat the olive oil over medium heat.
Sear the pheasant breasts for 3-4 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and sauté for 5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 1 minute, or until fragrant.
Stir in the diced red bell pepper and green chili, cooking for another 3 minutes.
Add the paprika, cumin, chili powder, and salt. Stir to coat the vegetables evenly in the spices.
Pour in the crushed tomatoes and chicken or pheasant stock. Stir to combine and bring the mixture to a simmer.
Return the pheasant breasts to the skillet, nestling them into the sauce. Cover with a lid and simmer on low heat for 25-30 minutes, or until the pheasant is cooked through and tender.
Once the pheasant is cooked, taste the sauce and adjust the seasoning with more salt or pepper, if needed.
Plate the pheasant breasts and generously spoon the chili sauce over the top.
Garnish with chopped cilantro and serve with lime wedges on the side, if desired.
Nutrition Facts
Calories |
798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 3729 mg | 162% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 25.1 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2335 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
