Chili Pheasant

READY IN: 50mins
Recipe by Iowahorse

Yes,'s just as good as it sounds!

Top Review by ntlhh75

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.

Ingredients Nutrition


  1. Flatten pheasant breasts then place 1 tb of green chilies and 1 strip of jack cheese on each, then roll to enclose the filling and secure the roll with a toothpick.
  2. Combine the bread crumbs,parmesan cheese, chili powder, salt, pepper and ªts of cumin, mixing well.
  3. Dip the breast rolls in butter and then coat with crumb mixture, place in a baking dish and chill for 4 hours or more.
  4. Drizzle the remaining butter on the breast rolls and bake at 400 degrees F for 20 to 30 min.
  5. or until brown.
  6. Combine the tomato sauce and the remaining ingredients in a saucepan and cook until heated through.
  7. Spoon over rolls and serve.

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