I made this recipe tonight with one of the pheasants Jim brought home in February. I substituted a frozen roasted green chile from last fall’s Farmer’s Market for the can of green chiles. I also used more chicken broth – about 5 cans worth, to get enough broth to reasonably cover the pheasant in my big stockpot.
It turned out very well – the pheasant flavor comes through and balances the vegetables better than chicken would. We both liked it and I’d make it again.
This post was written by
Nadya – who has written 117 posts on UniBrain Trust.
Nadya is the resident food giver and trip planner. She likes to make things, and occasionally finishes them. Look! Shiny thing! You can often find her fixing JIm's spelling errors.