Pheasant Tacos

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Tera Stoddard

Field Staff Writer at Harvesting Nature

Tera is a wildlife biologist who lives in Northern California with her husband, two children, and Chesapeake Bay retriever Maple. She grew up in Colorado camping, boating, and backpacking with her family.She was introduced to hunting when she met her husband and together the two are raising their children to hunt, fish, and enjoy everything nature has to offer.

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Latest posts by Tera Stoddard (see all)

• Steelhead Conservation through Stewardship - October 30, 2024
• Retro Recipe: Pheasant Fricassee - September 11, 2024
• NEWS UPDATE: Lower Klamath Dams Removal Status - June 10, 2024

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Yesterday I came home and wanted tacos… like most nights. Rob recently got a few pheasants, so we decided to make pheasant tacos. In the past, we have grilled pheasant breast, but this time we decided to slow-cook the meat.  It turned out to be a good choice that preserved the flavor of the bird while also leaving it tender. A great easy recipe for Taco Tuesday!

Serves: 4
Time to make: 1.5 hours
Also works with: Grouse, Chicken, Turkey

Looking for more taco recipes? Try out these ancho venison shank tacos!

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Pheasant Tacos

Recipe by Tera Stoddard

0.0 from 0 votes

Course: Wild Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

Cook Mode

Keep the screen of your device on

Ingredients

• For the Tacos

• 1 Whole or quartered pheasant – cleaned

• 1 tsp cumin

• 1 tsp salt

• 1 tsp pepper

• 1 tsp chili powder

• 1 tsp chipotle powder

• 1 -2 bay leaf

• Red cabbage – shredded

• Pickled onion

• Corn tortillas

• Fresh cilantro

• For the Green Sauce

• 1 Serrano pepper, chopped (1 whole pepper can be spicy, ½ pepper is good for flavor)

• 3 garlic cloves

• 1 -2 tablespoons mayonnaise

• 2 limes juiced

• 1 /3 bunch of cilantro, chopped

Preparation

• For the Sauce
• Place all the ingredients into a blender or use an immersion blender to blend evenly. This sauce can be a bit spicy depending on the pepper.
• For the Tacos
• Place the pheasant into a pot and add enough water to cover.
• Add spices to the water and simmer for 1hr – 1.5 hrs – this ensures that the meat is tender and falling off the bone.
• While the meat is cooking, shred the cabbage and prep onions and cilantro.
• Pull the meat from the bones. Discard the bones.
• Add sauce and a squeeze of lime. Enjoy!

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