Chef Sean Finley

Janesville, WI

After the hunters have had a long day in the field at Cheyenne Ridge in South Dakota, they come in to a delicious spread of pheasant inspired dishes created by our Chef of the Month, Sean Finley. Besides creating flavorful dishes, Sean oversees all culinary operations for The High Adventure Company, a company that focuses on extraordinary hunting destinations throughout the world. Customers of The High Adventure Company expect world class hunts and meals that match the first class experience.

Currently you can find Chef Sean at his primary lodges: Cheyenne Ridge Signature Lodge in Pierre, South Dakota, The North Platte Outpost in Minatare, NE and Finley’s at Louisiana Port Eads Marina. As you

Chef Sean’s passion for cooking came from his mom and grandmother Hilda. Their inspiration led him to receive his Master’s Degree from The Texas Tech School of Hospitality Management. He has over 14 years of culinary and operations management in the food service industry.

When we asked Chef Sean about his thoughts on our MacFarlane pheasant, he said “MacFarlane has the best quality pheasants and pheasant products in the U.S. We couldn’t get by without them. It is also packaged in an easy-to-use way.” That being said, Chef Sean is currently serving a pheasant sandwich at Cheyenne Ridge, The Pheasant Cola Sandwich. It has a mild taste and the ease of working with our pheasant makes his favorite chicken dishes transform into exotic dishes using pheasant. Besides the Pheasant Cola Sandwich, White Bean and Pheasant Chili and Pheasant Cacciatore over creamy polenta are hits among his patrons.

Chef Sean was kind enough to share his White Bean and Pheasant Chili recipe with us. See below and enjoy!

White Bean and Pheasant Chili

From Cheyenne Ridge Signature Lodge

High Adventure’s Corporate Chef: Sean Finley


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 pounds pheasant thigh and leg meat or ground pheasant
  • 1 teaspoon salt, plus more for seasoning
  • 2 tablespoons ground cumin
  • 1 tablespoon fennel seeds
  • 1 tablespoon dried oregano
  • 2 teaspoons chili powder
  • 3 tablespoons flour
  • 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
  • 1 bunch (about 1 pound) Baby Spinach or Swiss chard, stems removed, leaves chopped into 1-inch pieces
  • 1 1/2 cups golden homny, drained
  • 4 cups low-sodium chicken stock
  • 1/4 teaspoon crushed red pepper flakes
  • Freshly ground black pepper for seasoning
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh flat-leaf parsley


In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Spinach or Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

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