I am a sucker for a good Mole dish, and this one doesn’t disappoint. I have tried several recipes for pheasant mole, but some were very time-consuming and others were rather bland. This recipe for Pheasant Mole is not only simple…it is delicious!
As with all of my recipes, any game bird is perfect for this dish. I have a freezer full of pheasant and grouse so those are my go to protein sources for this dish. It is perfect with a side of tortillas or tortilla chips based on personal preference. You can also sauté peppers and onions to serve on the side. You won’t be disappointed! Oh- I also prefer a green chile salsa or tomatillo salsa with this recipe to give it some zing!
INGREDIENTS:
- 4 Pheasant Breasts
- Salt
- Pepper (or lemon pepper, which I prefer)
- Oil- you can use canola, olive or whatever oil you prefer. I recommend avocado oil as it has a higher flash point.
- 3 cloves or 3 Tsp minced Garlic
- 2 Tablespoons Chili Powder
- ½ Teaspoon Cumin
- ½ Teaspoon Cinnamon
- 8 oz can Tomato Sauce
- ½ cup Chicken Broth
- ¼ Cup Mini Semi-Sweet Chocolate Chips
- 1 Tablespoon Peanut or Almond Butter
- 1 Tablespoon Toasted Sesame Seeds
DIRECTIONS:
- Brown pheasant breasts in oil of choice. Salt and pepper to taste. I also always add some red pepper for a bit of fire. Transfer pheasant to separate plate.
- Using same pan, reduce heat to medium.
- Add a bit more oil, garlic, chili powder, cumin, cinnamon and salt to pan. Cook about 30 seconds.
- Add tomato sauce, chicken broth, chocolate chips and almond/peanut butter. Stir and bring to a simmer stirring constantly.
- Reduce heat to low.
- Return pheasant breasts to pan. Stir to coat pheasant with sauce. Simmer until pheasant is thoroughly cooked (about 5 minutes).
Plate pheasant and cover with Mole sauce and sesame seeds. I like to also dress it up with chopped cilantro or microgreens for flavor and appearance. Again, you will find a green chile salsa or tomatillo sauce can help bring a bit of zing to the flavor. Chopped limes are also a delicious addition!