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Chili Pheasent

Chili Pheasent recipe image
These Chili Pheasant rolls are a hearty, flavorful main course that transforms gamey meat into a tender, satisfying dish. The boned pheasant breasts are pounded thin, stuffed with creamy Monterey Jack cheese and tangy green chilies, then rolled and secured. A crunchy coating of breadcrumbs, Parmesan, and warm spices like cumin and chili powder adds texture and depth. Baked until golden, the rolls are served over a savory tomato sauce infused with onions and hot pepper. This recipe is perfect for special dinners or potlucks, offering a unique twist on classic stuffed chicken recipes. The combination of rich cheese, spicy sauce, and tender meat creates a memorable meal that balances heat and comfort.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 30.0
Dietary: Vegetarian
Description
These Chili Pheasant rolls are a hearty, flavorful main course that transforms gamey meat into a tender, satisfying dish. The boned pheasant breasts are pounded thin, stuffed with creamy Monterey Jack cheese and tangy green chilies, then rolled and secured. A crunchy coating of breadcrumbs, Parmesan, and warm spices like cumin and chili powder adds texture and depth. Baked until golden, the rolls are served over a savory tomato sauce infused with onions and hot pepper. This recipe is perfect for special dinners or potlucks, offering a unique twist on classic stuffed chicken recipes. The combination of rich cheese, spicy sauce, and tender meat creates a memorable meal that balances heat and comfort.
Ingredients
  • 8 Pheasent Breasts [boned]
  • 1 1/2 can (7 oz ea.) green chilies
Directions
  1. 1
    Flatten pheasant breasts with a meat mallet to 1/4-inch thickness.
  2. 2
    Place 1 tablespoon of chopped green chilies and a strip of Monterey Jack cheese on each breast.
  3. 3
    Roll the breasts tightly to enclose the filling and secure each roll with a toothpick.
  4. 4
    Combine bread crumbs, Parmesan cheese, chili powder, salt, pepper, and 1/2 teaspoon cumin in a shallow dish.
  5. 5
    Dip the pheasant rolls in melted butter, then coat thoroughly with the crumb mixture.
  6. 6
    Place coated rolls in a baking dish and chill for at least 4 hours to firm up.
  7. 7
    Preheat oven to 400&# 194;°F (200°C).
  8. 8
    Drizzle remaining melted butter over the chilled rolls and bake for 20 to 30 minutes, until golden brown.
  9. 9
    While baking, combine tomato sauce, sliced onions, remaining cumin, and hot pepper sauce in a saucepan.
  10. 10
    Heat the sauce gently until warmed through.
  11. 11
    Spoon the hot chili sauce over the baked pheasant rolls and serve immediately.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 30.0kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6.0mg1%
Total Carbohydrate 6.9g3%
Dietary Fiber 3.0g12%
Sugars 3.6g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pheasant, chili, stuffed, rolls, game, american, dinner, spicy, chicken-alternative, comfort-food, tomato-sauce, baked, cheese-stuffed, green-chili, main-course
Read it online: https://www.chefs-mate.com/recipe/chili-pheasent/