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    You are in: Home / Recipes / Chili Pheasant Recipe
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    Chili Pheasant

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on November 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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    • on February 20, 2008

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

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    • on October 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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    • on January 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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    Nutritional Facts for Chili Pheasant

    Serving Size: 1 (1526 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 2804.4
    Calories from Fat 1429
    Total Fat 158.8 g
    Saturated Fat 59.3 g
    Cholesterol 1017.0 mg
    Sodium 1751.1 mg
    Total Carbohydrate 18.4 g
    Dietary Fiber 3.1 g
    Sugars 7.9 g
    Protein 307.8 g

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