- Melt shortening in an ovenproof skillet over medium heat. Stir in flour and cook until brown, 3 to 5 minutes.
- Add chile powder and cook for 1 minute.
- Pour in broth and water. Stir until completely blended and smooth.
- Add remaining seasonings, along with diced pheasant breast.
- Cover and simmer over low heat, or move skillet to 250-degree oven, for about an hour.
- Serve with rice, beans, and tortillas.