Pheasant Chilli
Perfect for gatherings or cozy evenings, Pheasant Chilli brings gourmet flair to a classic favourite.
Serves
6
Prep Time
10 minutes
Cook Time
25 minutes
Perfect for gatherings or cozy evenings, Pheasant Chilli brings gourmet flair to a classic favourite.
Serves
6
Prep Time
10 minutes
Cook Time
25 minutes
Indulge in the rustic charm of Pheasant Chilli, a hearty fusion of tender pheasant meat with bold chilli spices. Slow-cooked to perfection, the succulent meat mingles with aromatic onions, garlic, and bell peppers, creating a delightful balance of flavours. Served over rice or over nachos, this dish is a warming comfort food that promises a memorable dining experience.
Ingredients
| Chilli Ingredients | |
| 2 x | Eat Wild Pheasant Mince Packs |
| 2 x | Tinned Tomatoes |
| 1 x | Tinned Kidney Beans |
| 2 x | Garlic Bulbs |
| 1 x | Onion |
| 2 - 3 tbsps x | Eat Wild Mexican Spice Mix |
| Garnish | |
| Coriander | |
| Guacemole | |
| Sour Cream | |
| Cheddar |
sweat the onion until translucent then add in the garlic, chopped or crushed. After a minute add in the pheasant mince.
mince has less fat in it so you will need to break it down, you can use two wooden spoons or a whisk. Cook until only slightly browned then add the Eat Wild Mexican Spice Mix.
the tinned tomatoes and let it reduce, do this on a low simmer, if you want you can now transfer it to the slow cooker for a few hours. If not cook for 10 minutes then add in the drained kidney beans and cook for a further 5 minutes.
you can do it as a nibble on nachos, with a baked potato or rice. Cover with lots of cheddar, sour cream and guacemole to make it even tastier.
Protein (100g) |
27 |
Calories (100g) |
119 |
Fat (100g) |
1.2 |
Cholesterol (100g) |
66 |
Selenium (100g) |
0.37 |