Ancho Chili Pheasant with Peach Salsa
I love Ancho Chili’s they have a wonderful smoky flavor without having too much heat. This recipe is great in the summer when the peaches are in season, but if you were lucky enough to have canned some peaches over the summer it is a wonderful winter time recipe as well to remind yourself that summer will come back during the long winter months.
Ancho Chili Pheasant with Peach Salsa
4 Pheasant breast, pound evenly out to about a 1/4”
2 tablespoons of olive oil
2 tablespoons of Ancho chili powder
1 tablespoons of garlic powder
1 tablespoons of onion powder
Salt and pepper
2 fresh peaches, diced, about a cup (frozen or canned can also be used just make sure you stain the liquid off)
1 avocado, diced, about a cup, you want about equal parts of avocado and peaches
1/2 a lime, juiced
1 jalapeno, minced
1/2 cup of red onions, finely diced
1/4 cup of cilantro, finely chopped
Salt and pepper
2 tablespoons of olive oil
Mix all of the dry spices with the olive oil and coat the pheasant beast. Place is a container and let marinate overnight. Next make the salsa, mix the peaches, avocado, lime juice, red onions, jalapeno, cilantro, salt and pepper together and store in a container overnight.
When ready to cook the Pheasant bring out and let sit at room temp for 15 minutes. Heat 2 TBS of Olive Oil over medium heat. Cook pheasant for about 2 - 3 minutes on each side, it will go quick. Remove from heat and top with the Peach Salsa, serve immediately.
Note- this dish is great served with Cilantro lime rice. I also recommend a Margaritas or a glass of a nice dry white wine!
