Pheasant Chilli

Perfect for gatherings or cozy evenings, Pheasant Chilli brings gourmet flair to a classic favourite.


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.


Serving 6
  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
Sour Cream

1. First

sweat the onion until translucent then add in the garlic, chopped or crushed. After a minute add in the pheasant mince.

2. The pheasant

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.

3. Next add in

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.

4. To serve

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)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Pheasant recipes