Pheasant Enchiladas

jak7028

I didn't use the BGE, but there have been several posts asking about what to use pheasant for.

Simple, but turned out really well

1) seared outside of pheasant in large pan in butter, added a little pepper to the pheasant.

2) Added two cups of chicken stock, and let simmer covered on low for several hours until meat was easy to pull of bones.

3) De-boned, chopped/shredded meat then put back in pan with small amount of remaining liquid

4) Added enchilada sauce (I was lazy and used canned), and let meat simmer uncovered to let extra liquid cookoff

5) rolled meat in tortillas, placed in pan.  Covered in sauce and Monterrey Jack cheese  

6) Cooked in oven at 350 for about 10 minutes until cheese was melted. 

One whole pheasant made 6 enchiladas.  Those are regular size, that is just a small plate.  


My plating was sloppy, but it turned out really well.  One of the uses for Pheasant I like best now.  

DoubleEgger

Very cool

NPHuskerFL

Nice!  You get cool points for going whole pheasants boned out. Most waste so much. We always ate the whole bird (well most of the time). Field dressed and then usually split the bird up into breast and legs and carefully removed the buckshot. 
Looks delicious!!!