Just a few days left for grouse and a few more weeks of pheasant season in New York and of winter. Perfect timing to make up a batch of white chili using pheasant meat.  This classic dish is usually made with chicken breast meat, but other white meats, such as pheasant, wild turkey breast, grouse breast, and other upland game birds work nicely in this flavorful chili.

Ingredients:
1 to 1 ½ lb. of boneless/skinless pheasant or wild turkey breast or other white game bird meat (more is ok)
1 chopped onion
1-2 cloves of fresh garlic, minced or 1 ½ teaspoon of garlic powder
1-2 teaspoons of olive oil
2 cans northern beans (white beans) drained and rinsed
14 oz. of chicken broth
2 to 4 oz. chopped green chilis, canned
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon pepper
¼ teaspoon of cayenne pepper
1 cup sour cream
½ cup heavy cream

Directions

1. Cut pheasant or wild turkey into ½ to ¾- inch cubes, checking for any remaining shot or pellets.
2. Sauté meat, onion, garlic in olive oil until it is almost done.
3. Add, beans broth, chilis and all the seasoning to the pan.
4. Bring to a boil, reduce heat and simmer for thirty (30) minutes.
5. Add the sour cream and heavy cream to the mix during the simmering process.
6. Taste and adjust the seasoning to your liking with salt and pepper.
7. Serve with some chopped cilantro or parsley, a wedge of lime, and/or shredded cheese

Notes:

• This recipe was adapted from a large batch prepared by Paul Miller and served at a Trout Power fishing outing in the Adirondacks.
• This is really good the next day but can be served right after preparation.
• Goes well with a crusty bread.