Pheasants can be challenging to cook, as the light-coloured meat can dry fast. When slow cooking it in a sauce or chili, it stays tender and moist and picks up nuances from the ingredients used. Chili verde is loaded with flavour, and you can control the heat by using peppers your preferred Scoville scale heat units (SHU) to keep your dinner guests happy.

Ingredients:

• 2 whole pheasants
• 2 tbsp olive oil
• Salt and pepper

For the sauce

• 8 to 10 tomatillos
• 1 medium onion, halved
• 2 green bell peppers or substitute serrano, Anaheim, or poblano peppers
• 3 jalapeño peppers
• 1 bunch of cilantro
• 2 cloves garlic
• 1 cup of chicken broth
• 1 tsp Mexican oregano
• 1 tsp cumin
• Salt and pepper to taste

Optional garnishes

• Sour cream
• Grated cheddar cheese
• Chopped chives

Directions:

1. Section the pheasants into boneless breasts, thighs, legs, and wings—season with salt and pepper.
2. Add olive oil over medium heat in a large frying pan. Add the pheasant pieces and brown on all sides. Place the pheasant in a baking dish with a lid and set aside.
3. Husk the tomatillos, rinse with the peppers and cut onion in half.
4. Set oven to broil.
5. Place the tomatillos, whole peppers, and onion on a foil-lined baking sheet and broil for 20 minutes, turning them after 10 minutes.
6. Remove the tomatillos, peppers, and onion from the oven. Place the peppers in a plastic bag to sweat and cool, then cut and remove the seeds. The charred skins can be removed but add a smoky flavour to the dish.
7. Preheat oven to 300°F.
8. Place the tomatillos, peppers, and onion in a blender. Add cilantro, garlic, chicken broth, oregano, and cumin. Blend well to make the chili verde.
9. Pour the chili verde over the pheasant, place the lid on the dish, and place it in the oven for two hours.
10. Serve the pheasant and chili verde hot over rice. Add sour cream, grated cheese, and chives, if desired.