Cheyenne Ridge Recipes

Bring a Part of the Cheyenne Ridge Experience Home

Pheasant Recipes by High Adventure's Corporate Chef: Sean Finley

Each of these recipes feature pheasant which is what the Signature Lodge is known for. They could be served as appetizers, first courses or a great lunch. The chili pairs great with cornbread.  The pheasant salad and fried green tomatoes are a great way to start a cajun or southern inspired dinner.  Our buffalo pheasant wonton cups are great for appetizers on game days as well as when friends and family come over for dinner.

White Bean and Pheasant Chili

2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds pheasant thigh and leg meat or ground pheasant
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) northern white beans, rinsed and drained
1 bunch (about 1 pound) Baby Spinach or Swiss chard, stems removed, leaves chopped into 1-inch pieces
11/2 cups golden homny, drained
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the pheasant, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the pheasant is cooked through, about 8 minutes. Stir the flour into the pheasant mixture. Add the beans, Spinach or Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

Warm Pheasant Salad with Fried Green Tomatoes and Remoulade Sauce

1/4 cup freshly squeezed lemon juice
1/2 cup chopped sweet onions
1/2 cup chopped green onions (green and white parts)
1/4 cup chopped celery
2 tablespoons prepared horseradish
3 tablespoons Creole or whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3/4 cup vegetable oil, plus 1 cup, for frying
3 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound minced smoked pheasant meat
2 teaspoons plus 2 tablespoons creole seasoning, recipe follows
3 tablespoons butter
1/2 cup minced onions
1/2 cup small-diced green pepper
24 slices fresh green tomatoes, 1/4-inch thick each (about 6 large green tomatoes)
Freshly ground black pepper
1 2/3 cups all-purpose flour
2 tablespoons cornstarch
4 large eggs
2 tablespoons milk
1 1/2 cups yellow cornmeal
3 tablespoons chopped green onions, green part only, for garnish

Combine the lemon juice, sweet onions, green onions, celery, horseradish, mustards, and ketchup in the bowl of a food processor. Process on high for 30 seconds. With the machine running slowly drizzle 3/4 cup of the vegetable oil into the food processor until well incorporated and slightly thickened. Add the parsley, 1/2 teaspoon of the salt, and the cayenne pepper. Pulse to combine. Use immediately or store in the refrigerator in an airtight container. (The remoulade will keep for several days in the refrigerator.)  Place the pheasant meat in a medium bowl and season with 2 teaspoons of the creole seasoning and the remaining 1/2 teaspoon of salt. Melt the butter in a large saute pan over medium-high heat. Add the onions and peppers. Saute for 1 minute. Add the meat and continue to saute for 2 minutes. Add the remoulade sauce, bring the mixture to a simmer, and cook for 1 minute. Cover and keep warm over low heat.

Warm Pheasant Salad with Fried Green Tomatoes and Remoulade Sauce:
Season the tomatoes with salt and freshly ground black pepper, to taste. Place the 1 cup of the flour in a small bowl with the cornstarch and mix well. In a separate bowl, whisk together the eggs and milk. In a third bowl, combine the remaining 2/3 cup flour, the cornmeal, and the remaining 2 tablespoons of Essence. Dredge each slice of tomato in the flour mixture. Dip each slice in the egg wash, letting the excess drip off. Finally, dredge each slice in the cornmeal mixture, coating completely.
Heat 1/2 cup of oil in a large saute pan over medium-low heat. When the oil is hot, pan-fry the tomatoes, in batches, until golden and crispy on both sides, about 1 1/2 to 2 minutes per side. Add the remaining 1/2 cup of oil to the saute pan as needed, preheating the oil before frying the tomatoes. Remove the browned tomatoes and drain on paper towels. Season lightly with salt, to taste.
To serve, lay 3 tomatoes in the center of each plate. Spoon 1/4 of the warm sauce over each plate of tomatoes. Garnish with green onions and serve immediately.

Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup

Buffalo Pheasant Wonton Cups

1/2 Cup Mayo
1 tsp favorite hot sauce per cup
2 cups of diced smoked pheasant
1/4 cup fine diced poblano pepper
1/3 cup chopped green onion
1/2 cup finely diced celery
1 tsp ground mustard
1 tsp celery salt
Thin sliced green, red and yellow bell peppers for garnish (as needed)
Sriracha Hot Chili Sauce (for garnish)


Wonton Cups:
Preheat your oven to 350F. Spray one side of each wonton wrapper with vegetable oil spray. Press the wonton wrappers, oil-coated side down into miniature muffin cups. Bake 8-11 minutes until golden brown. Remove from pans: cool.

The Pheasant Salad:
In a medium bowl, combine mayo, smoked pheasant, diced poblano, green onion, celery, ground mustard, and celery salt. Mix thoroughly with a rubber spatula. Place the salad mixture back into the refrigerator and allow the flavors to mix and cool for 1-2 hours.

Note: The salad can be made 2-3 days ahead of time and kept in an airtight container in the refrigerator.

To Assemble the Cups:
Spoon 1 teaspoon hot sauce into the bottom of each wonton cup. Spoon pheasant salad mixture into each wonton cup filling them. Garnish with tri-colored bell pepper slices and 1 dot of Sriracha Hot Chili Sauce.
Serve immediately.

Chefs Note: If you’re looking to purchase smoked pheasants just call MacFarlane Pheasants at 800.345.8348, and ask for Rachel.  She will have them delivered to your door ready to eat!

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