Mesquite-smoked Pheasant Tacos Recipe

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Mesquite-Smoked Pheasant Tacos

Vicki Butts (lazyme)


Two ways to do the smoke: Make a hot fire with chunks of mesquite, or make a fire with charcoal briquettes and add a generous handful of mesquite chips to the coals just before cooking.

From Best of the Best from Big Sky Cookbook.

☆☆☆☆☆ 0 votes
20 Min
15 Min


pheasant breasts
1 tsp
ground cumin
1 tsp
chili powder
1/2 tsp
1/2 tsp
corn tortillas
1 Tbsp
vegetable oil
roma tomatoes, diced
2 c
lettuce, sliced
4 oz
monterey jack cheese, grated
1 c
red salsa


1Dry the breasts with paper towels and set aside.
2In a small bowl, combine the cumin, chili powder, salt, and pepper and stir to mix thoroughly.
3Rub this mixture on both sides of the breasts, cover, and place in the refrigerator 30-60 minutes.
4Preheat a propane barbecue for 10 minutes, then turn down to medium-high heat.

start 40 charcoal briquettes (or mesquite chunks) and wait 25 minutes. The fire is ready when you cannot hold your hand at cooking level more than 4-5 seconds. If you are using mesquite chips over the charcoal, set them to soak for 15-20 minutes while the fire is getting hot.
5Brush the tortillas with a small amount of oil.
6Prepare the tomatoes, lettuce, cheese, and salsa.
7Place the breasts on a lightly oiled grill directly over the fire and cook about 4-5 minutes to a side.
8As the pheasant cooks, lightly brown the tortillas over the fire, about 2-3 minutes each.

Stack on a serving platter and cover to keep soft.
9When the pheasant is done, remove it from the fire and tear or slice the meat apart.
10Divide the pheasant, tomato, lettuce, cheese, and salsa among the tortillas, fold, and eat.

About this Recipe

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American