I need to quit reading this thread. Food looks way to good. Anyway, I am going to dig through the freezer today and get out some pheasant and elk. Kids can't wait for me to make up a batch of elk chili. Can't really give you a recipe as it seems to change everytime,but I seem to be getting it fine tuned as it doesn't last as long for it to disappear. I try to slow cook for at least 8-12 hours. Best when cooked, cooled and reheated. Generally brown 2 lbs of elk burger and 2 lbs of good hamburger (drained), etc. By far, it is better than straight hamburger chili. This is not very spicy when done as I want people to savor it rather than have water beading up on their nose.
I will cook up the pheasant on the charcoal grill with some wood chips to give it a smoke flavor. I need a smoker but my wife says I have too much junk already and no place to put it. Anyway, most will be cooled and vaccum sealed for later use in pheasant tacos or white chili or soups. Kids inhale all of this. If I'm lucky I might find a couple elk roasts to slow cook on the grill, at the same time I am doing the pheasant, that I will combine with some beef roast for a big batch of BBQ sandwiches. Wow, really fun to watch people who might turn up their nose if you told them what they were eating comment how good the BBQ meat is. Just smile and thank them. I am not the culinary expert that the rest of you are, but I am learning and my wife definitely likes the wildgame better than when we got married. Kids can't wait for more.