Entree | Field To Table

Pheasant Tacos

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Pheasant tacos are an easy recipe to make with leftover pheasant. Serve with your favorite toppings and you have a delicious meal.

Two pheasant tacos on marble board.Pin
Pheasant tacos

Pheasant is by far one of our favorite things to hunt for and to cook. Chicken doesn’t hold a candle to the delicious, tender and juicy pheasant. Although you can make leftover chicken tacos with this recipe too.

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Even if you don’t hunt, pheasant, it has become fairly easy to find at restaurant stores and in some higher end grocery stores. You can also locate them online.

This recipe will work for other upland birds such as ruffed grouse, chukar or gray partridge. These birds work hard to find sustenance so the legs and thighs are notoriously tough and contain lots of tendons. The slow cooker does a great job of breaking these down so the meat ends up tender and juicy.

Close up of tacos on blue corn tortillas.Pin

What you need

For the pheasant

  • pheasant meat – use our smoked pheasant for a different flavor profile. Or use any leftover cooked pheasant breast, whole, breast filets, legs or thighs
  • onion
  • garlic
  • orange
  • crushed tomatoes with juice
  • cumin
  • kosher salt
  • black pepper
Ingredients for making pheasant tacos. See details in recipe below.Pin
Ingredients for making pheasant tacos.

For the tacos

  • corn tortillas
  • pheasant mixture

Optional taco toppings

  • shredded lettuce
  • diced tomatoes
  • grated cheddar cheese or Jack cheese
  • cotija cheese or queso fresco
  • pickled or fresh sliced jalapeño
  • Mexican creme or sour cream
  • chopped cilantro leaves
  • pickled or fresh onion
  • pickled or fresh radishes
  • sliced avocado
  • black olives
  • your favorite salsa or pico de gallo
  • hot sauce
  • spicy slaw
  • lime wedges or squeeze a bit of lime juice on each taco

How to make it

Step One

Add leftover pheasant to small slow cooker.

Pheasant in slow cooker.Pin
Add pheasant to slow cooker.

Step Two

Quarter onions. Place them on top of meat.

Onions and garlic cloves added to pheasant.Pin
Add onions and garlic cloves.

Step Three

Quarter orange. Add that to top of meat.

Onions, garlic and orange quarters in slow cooker.Pin
Add orange.

Step Four

Add spices.

Spices added to crockpot.Pin
Add spices.

Step Five

Pour tomatoes over all with juice.

Tomatoes poured over other ingredients.Pin
Top with tomatoes.

Step Six

Chop jalapeño. Add to crockpot.

Jalapenos added to slow cooker.Pin
Add jalapeños

Cover pot. Cook on low for about 4 hours, until pheasant shreds easily with a fork.

If your meat contained bones, let the taco filling cool enough to handle. Then remove bones. Place meat on cutting board and “pull” the meat with two forks. Remove the orange rinds from the crockpot. Place pulled thigh meat, pulled leg meat and pulled breast meat back into slow cooker and mix with the remaining ingredients. Warm in slow cooker on the warm setting until hot enough to serve.

How to assemble tacos

Do Mexican street tacos which are sold by street vendors in Mexico. Just warm tortillas a few at a time in the microwave on a plate covered with a damp paper towel for about 30 seconds (or use a tortilla warmer).

Or fry tortillas briefly in a cast iron skillet with olive oil coating the whole bottom of the skillet for just a few minutes on each side, until the tortillas are as crispy as you like.

Once your tortillas are warmed, place the taco meat in a serving bowl. To assemble, spoon a few tablespoons of the pheasant mixture into the tortilla. Top with your favorite toppings.

More taco recipes

Helpful Tools

Blue corn tortillas with pheasant meat topping.Pin
Pheasant tacos

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Enjoy. And have fun cooking!

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Close up of pheasant tacos on blue corn tortillas.Pin

Pheasant tacos

Pheasant tacos are an easy recipe to make with leftover pheasant. Serve with your favorite toppings and you have a delicious meal.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 10 servings
Calories: 121kcal
Author: Beth Neels
Cost: $4

Ingredients

  • pounds pheasant breasts or one whole pheasant
  • 1 teaspoon ground cumin
  • ½ tablespoon Chili powder
  • ½ teaspoon salt
  • ¼ teaspoon Black Pepper
  • ½ Onion quartered
  • ½ orange cut in half
  • 1 cup crushed tomatoes
  • ½ jalapeños
  • 3 tablespoons vegetable oil
  • Corn or Flour Tortillas
  • Lettuce diced tomatoes, grated cheese, salsa, etc. for garnish

Instructions

  • Place leftover pheasant meat in a slow cooker and top with the onion, orange and spices. Add 1 cup crushed tomatoes to slow cooker. Cover and cook on low for about 4 hours or on high 1 hours. Reserve liquid.
    1½ pounds pheasant breasts or one whole pheasant, 1 teaspoon ground cumin, ½ tablespoon Chili powder, ½ teaspoon salt, ¼ teaspoon Black Pepper, ½ Onion, ½ orange, 1 cup crushed tomatoes, ½ jalapeños
  • Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with two forks. After you shred the meat add it back to the slow cooker and heat on warm until warm enough to serve.
  • Place about 1/2 inch olive oil in a small pan over high heat. Fry tortillas on one side for about 1 minute. Turn and fold in half. Fry on first side of folded tortilla then turn and fry on the other. You can also make street tacos and heat tortillas on a plate covered with a damp tortilla in the microwave for about 30 seconds.
    3 tablespoons vegetable oil, Corn or Flour Tortillas
  • Place meat in tortilla. Serve with your favorite toppings. Lettuce, tomato, cheese, salsa, etc..
    Lettuce
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Notes

Leftover meat can be refrigerated for 3-4 days.
Reheat in microwave until hot.
For longer storage, freeze up to 2 months.
Thaw in refrigerator. Reheat per above instructions.
Suggested Taco Toppings
  • shredded lettuce
  • diced tomatoes
  • grated cheddar cheese or Jack cheese
  • cotija cheese or queso fresco
  • pickled or fresh sliced jalapeño
  • Mexican creme or sour cream
  • chopped cilantro leaves
  • pickled or fresh onion
  • pickled or fresh radishes
  • sliced avocado
  • black olives
  • your favorite salsa or pico de gallo
  • hot sauce
  • spicy slaw
  • lime wedges or squeeze a bit of lime juice on each taco

Nutrition

Calories: 121kcal | Carbohydrates: 3g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 179mg | Potassium: 247mg | Fiber: 1g | Sugar: 2g | Vitamin A: 299IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 1mg
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Originally published June 17, 2022.

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12 Comments

  1. Hi there! I have no experience cooking pheasant. Would it be possible to cook raw pheasant breasts in the slow cooker with the ingredients you listed? Or would that not turn out well? The recipe sounds delicious. Thank you!

    1. I have done that on multiple occasions. It turns out great. I’ve also diced the pheasant and sautéed for a few minutes with onion and garlic, then added spices. They turn out great both ways.

  2. These look great! I’ve never tried pheasant but having it in a taco seems so approachable for newbies. Thanks for sharing!

  3. 5 stars
    I’ve never tried pheasant until I made these tacos, but wow is it delicious! I can’t wait to make them again1

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