Foodie File: Pheasant Tacos

So, my Dad and husband spent some time pheasant hunting this fall.

The score? Dad 1109 vs. Husband 1.5 (there was one mystery shot & he's not claiming it)!

Plus side, (besides having a happy husband and home) we get some pheasant to eat. Down side (if you call it a down side), there is a lot! Here is a quick and easy recipe for pheasant tacos!

Ingredients:

5-6 Pheasant Breasts (thawed)

Lime Juice

1 Tbs. Butter

Salt

Pepper

Pico de Gallo

4 Roma Tomatoes

1/2 Yellow Onion

1 Green Pepper

Cilantro

1 Cup White Rice

Tortillas

Sour Cream

Avocado

 1. Remove breasts & cut into approx. 1 inch pieces while raw. Place in fry pan.

2. Add butter, salt, pepper and lime juice (I used about a 5 second squeeze over the pheasant). Simmer COVERED over Med/Low to Low for 40 minutes. Stir every 5 minutes.

 3. While pheasant is simmering, chop (or use food processor or blender) tomato, onion, green pepper & cilantro (to taste) separately.

4. Combine vegetables and add a 5 second squeeze of lime juice and set aside.



5. After 40 minutes, pull apart a piece of pheasant to test doneness. There should be no pink. Drain remaining juice & cut into smaller .5 inch pieces. Return to warm pan.

6. Boil 1 cup water and add white rice. Remove from heat, COVER and let sit for 10 minutes. Fluff with fork.

7. Warm 2 tortillas for 25 seconds in microwave. Add pheasant and top with 1 spoon full of white rice. Top with Pico de Gallo. Add sour cream and avocado if desired! I paired this meal with tortilla soup mix you can find in the soup isle of your grocery store!