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.