Venison and Black Bean Chili

This savory chili is great served over rice or with warm flour tortillas.

• 3 tablespoons vegetable oil
• 1 pound ground venison or venison meat cut into ˝-inch cubes
• 1 package Ducks Unlimited® Chili Spices & Seasonings
• 1 cup beef broth
• 1 ˝ cups fresh tomato salsa
• 1 can (15 ˝ oz.) black beans
• 1 lime, juice only
• ˝ cup shredded pepper jack cheese, optional
• 2 tablespoons chopped fresh cilantro, optional

In large resealable plastic bag, combine Poultry & Game Seasoning & Rub with flour. Add pheasant and shake to coat evenly. In large nonstick skillet, heat olive oil and butter over medium-high heat. Add pheasant and brown evenly on all sides. Transfer browned pheasant to a plate and carefully discard oil from skillet. Reheat skillet over medium-high heat. Add onion, garlic and chicken broth. Cook until onion is translucent; about 5 minutes. Add browned pheasant, cover and cook for 10 minutes. Remove cover and stir in cream and mushrooms. Reduce heat to medium and cook for an additional 10 minutes. Continue cooking until pheasant pieces are no longer pink inside, juices run clear when cut and sauce is thickened. Remove pheasant from pan and arrange on platter. Stir cheese into sauce until melted. Spoon sauce and mushrooms over pheasant.
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Makes 4 servings. Prep. Time: 5 to 10 minutes Cook Time: 45 minutes Variation: When using cubed venison meat, add additional beef broth and salsa and cook for 1 to 1 ˝ hours or until meat begins to break apart.