How to Make Cowboy Coffee
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Can't Get Full on Fancy Apron:
Large camp pots: 20 cup
36 cup
3 quart coffee pot
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Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
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The Secret to Mouthwatering Stuffed Flank Steak Fajitas
Printable recipe below! We've got the perfect way to prepare your fajitas. We're rolling up stuffed flank steak to make the best fajita in every bite. #cowboycooking #fajitas
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Californians moving to TEXAS! ????
How to make Wild Game Chili!!
Recipe Name: White Chocolate Pheasant Chili
Serving Size: 6
Time to make: 4-12 hours
Special Equipment: Sous Vide, Vacuum Sealer Pellet Smoker or Slow Cooker
Also works with: Any white fowl meat (turkey, chicken, dove, quail, etc)
Opening Remarks:
Emily had never had white chocolate chili before and several years ago, Ryan made some for her. Recently, we decided to try it again with wild game. The flavor is hearty with a slightly sweet taste from the white chocolate. You cannot necessarily taste chocolate in the flavor, but the slightly sweet taste definitely gives this chili a unique flavor.
Ingredients:
Salt & Pepper for pheasant
Butter
Fresh rosemary
2 tablespoons vegetable oil
1 ½ - 2 pounds of pheasant breasts, cut in ½ inch pieces (we used 14 breasts)
1 large onion, finely chopped
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon thyme
2 teaspoons chili powder
½ teaspoon cinnamon
1 teaspoon kosher salt
¼ teaspoon black pepper
2 Tablespoons flour
1 ½ cups chicken broth
2 cans of Rotel
2 cans white beans, drained and rinsed
4 ounces of white chocolate (or to taste)
2 Tablespoons chopped fresh cilantro
Sides:
Shredded cheese
More cilantro
Sour Cream
How to make it:
1. Salt and pepper your pheasant breasts. Place pats of butter and rosemary on breasts and vacuum seal.
2. Sous Vide for 3 hours at 145 degrees Fahrenheit.
3. Place on Recteq and baste in the juices the sous vide made every 15 minutes for 1 hour on the lowest setting.
4. Add the vegetable oil to the dutch onion at medium to high heat. Add onion and sauté until tender. Add the garlic, cumin, oregano, thyme, chili powder, cinnamon, salt, pepper, and flour, and stir until the onion is evenly coated. Cook for approximately 1 minute, stirring constantly. Add the broth and tomatoes and stir until the liquid boils and thickens. Add the beans and pheasant to dutch oven and mix. Place lid on dutch oven and place on Recteq grill or pellet smoker on low for 6-12 hours. (Alternatively, this dish can be made in a slow cooker on low for 6-8 hours or high for 3-4 hours.
5. Add the chocolate 1 ounce at a time to taste and the cilantro. Stir until the chocolate is melted.
6. Serve with your choice of sides, and enjoy!
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