Mesquite-Smoked Pheasant Tacos
Vicki Butts (lazyme)
From Best of the Best from Big Sky Cookbook.
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1 tspground cumin
1 tspchili powder
1 Tbspvegetable oil
4roma tomatoes, diced
2 clettuce, sliced
4 ozmonterey jack cheese, grated
1 cred salsa
How to Make Mesquite-Smoked Pheasant Tacos
- Dry the breasts with paper towels and set aside.
- In a small bowl, combine the cumin, chili powder, salt, and pepper and stir to mix thoroughly.
- Rub this mixture on both sides of the breasts, cover, and place in the refrigerator 30-60 minutes.
- Preheat 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.
- Brush the tortillas with a small amount of oil.
- Prepare the tomatoes, lettuce, cheese, and salsa.
- Place the breasts on a lightly oiled grill directly over the fire and cook about 4-5 minutes to a side.
- As 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.
- When the pheasant is done, remove it from the fire and tear or slice the meat apart.
- Divide the pheasant, tomato, lettuce, cheese, and salsa among the tortillas, fold, and eat.