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.

Course Main Course

Cuisine Mexican

Prep Time 5

Cook Time 4

Total Time 4 5

Servings servings

Calories 121kcal

Cost $4

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

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