BushTukka: Pheasant Phajitas
In the third and final part of our BushTukka Spring pheasant recipes we looked to Mexico for inspiration with this fiesta feast recipe, adding a little bit of heat to tease those tastebuds.
Ingredients:
- 4 pheasant breasts
- 8 tbsp Mexican Chilli Sausage mix
- 2 tbsp olive oil
Method:
Take the pheasant breasts and slice into strips, the size is a matter of preference but as a guide, try strips approximately 10cm x 2cm x 2cm.
Take a large bowl, putting the strips of pheasant in and add the oil, tossing the pheasant about to make sure the surface of the meat gets coated all over in the oil.
Pour in the sausage mix and stir well. Once all the pheasant strips have a good covering of the seasoning mix, place on an oven tray and pop in the oven (180º for 20mins).
Once cooked, simply place into a tortilla, add a dollop of sour cream, a dollop of salsa, a sprinkle of cheese, some lettuce and some jalapenos for the brave. The family will love it and pheasant will never be the same again.