Wow Fishnfowler- thats got to be the best '1st post' ever by a new member! Gonna have to try that out. Welcome aboard.

We made this a bunch this year, smoked pheasant makes this recipe over the top, but it's good w/ just pheasant too.  The next day, I think it's even better.  We pre smoked the pheasant and roasted the chilis, this makes this even easier.


White Chili (6-8 servings)
4 – 6 smoked skinless pheasant breasts, cubed (see below for unsmoked pheasant)
9 cups + of Chicken Stock, I prefer Swanson’s Chicken Stock, broth works too
3 cans Great Northern Beans, drained & rinsed
2 cans diced green chilies, or roast 5 – 6 fresh Anaheim chilies under broiler and peel skin off, remove seeds 1 Tbsp oil
¾ cup onion, diced
½ Tbsp dried oregano
1 ½ tsp ground cumin
¾ tsp seasoned salt
¼ tsp cayenne pepper
1 – 3 cloves of garlic, minced

Saute the onion in oil until soft. Place remaining ingredients in crock pot, adding the onion mixture. If using a crock-pot, chili will need to cook for at least 4 hours, add additional broth if necessary.

If cooking stove top, in the pot sauté the onion adding remaining ingredients to the onion mixture, bring to a boil, reduce heat to a simmer and cook for 2 hours, adding stock as necessary.

If using uncooked, unsmoked pheasant, good this way too, place pheasant breasts in a 9 x 13 baking pan, bake at 350 for 15 minutes or until juices are clear. Serve with grated cheddar, corn chips and sour cream

You could also use fishnfowler's stock recipe for the white chili, I'm gonna try that, as long as you have the 9 cups of stock.  Yum.

Something Russ and I have been doing the last couple of seasons, is "hanging" our pheasants for 3 days.  I can't believe how tender this birds are after this.  I read about it in Joy of Cooking, and it really makes a difference.

Something else that is realy good and easy is the chicken fingers recipe on the Bisquick box, add ranch dressing and Frank's hot sauce.  Really good.

Here is a new one that came from Italy.... Basically Pheasant strips are rolled up in thinly sliced Prosciutto ham then lightly breaded and pan fried in Olive oil. The ham gets nice and crisp while the meat inside stays tender and the flavor is terrific! Lately been laying slices of onion and or Jalapeno along side the bird strips and rolling them up inside with the meat. Typically cut the meat accross the grain about 1/4 " thick...Somtimes use toothpick to hold together. You can freeze these breaded and uncooked. That way all you have to do is fry em up when company is over. I put them on a try and in the deep freezer then later just put in a big ziplock bag in the freezer. They are not so great reheated though as the ham will lose its crispness and the meat inside gets drier...so best to only fry thye amount that will get eaten right away....

3 to 3 1/2 pounds Pheasant Pieces
1 clove garlic, minced
1 lg. onion, chopped
2 bay leaves
3/4 can. beer
8 oz. tomato sauce
1/2 c. pimento stuffed olives
Preparation:
Wash pheasant pieces and pat dry; season with salt and pepper. Combine all remaining ingredients, except pheasant; stir well. Add pheasant, stirring to coat well, make sure all pheasant is coated. Cover and cook in crock pot on low for 7 to 9 hours. Serve over Rice or Egg noodles
Serves 4 to 6.

I also love this one.

Pheasant Fajitas

Ingredients
1 teaspoon pure chile powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 cup water
3 tablespoons olive oil
3 whole skinless, boneless pheasant breast (about 2.5 pound), cut into 1/2-inch strips
1 green,red,yellow bell pepper—cored, seeded and cut into thin strips
1 medium onion, thinly sliced
2 tablespoons fresh lime juice
8 flour tortillas, warmed in the microwave
Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving
Directions
In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, water and 2 tablespoons of the oil. Add the pheasant, bell peppers and onion, seal and knead gently to coat. Refrigerate for 15 minutes.
Heat the remaining 1 tablespoon of oil in a large nonstick skillet . Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the pheasant is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.
Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream .

I normally dont like beer ...but this is great with a Corona!